It’s DEFINITELY soup season. We were in Paris over the weekend and I had some French onion soup while we were there and wanted to make some soup for lunches this week when we got back. I was going to stick to my usual tomato and basil as it’s my favourite, but thought I should spread my wings a little! Plus, Tesco’s didn’t have any fresh basil when I went so I improvised!

I thought I would go for butternut squash as there’s something about the vibrancy that brings warmth to the dish before you’ve even eaten it. I always make soup on the hob so I thought I would roast the veg for this one then add the stock and blitz it up after. Anyone can make soup and it’s a great way to get your daily veg intake without even realising!

Prep time – 15 minutes.

Cooking time – 1 hour 15 minutes.

Ingredients:

• 1 large butternut squash – remove seeds and skin, cut into large chunks.
• 2 large carrots diced.
• 1 sweet potato diced.
• 2 large brown onions sliced.
• 4 garlic cloves left whole.
• Handful of fresh sage leaves.
• 1 tsp turmeric.
• 1 tbsp curry powder.
• 2 tbsp honey.
• 1 tsp ground ginger.
• 1 tsp ground cumin.
• 1 tsp cumin seeds.
• Salt and pepper.
• 2 bay leaves.
• A few thyme sprigs – just remove before blitzing.
• 1 ltr vegetable stock.
• 100ml single cream.

Read full recipe here: Roasted butternut squash and honey soup. — A food and lifestyle blog.