One of my favourite soups to make – super quick and comforting – something to warm you up on an autumnal day

Ingredients

1 large butternut squash peeled and diced

1 litre fresh vegetable stock

2 red peppers cored and quartered

1 onions chopped

Dried red chilli flakes

1/2 tbsp cumin and ground coriander combined

Salt & Pepper

Olive oil

Method

Pre-heat oven at 180* / Gas Mark 4

Toss the butternut squash in oil and sprinkle with the coriander & cumin mix. Roast in the oven for 30mins or until lightly golden.

In a deep pan fry the onion until soft and then add the peppers and continue to soften. Once done throw in the roasted butternut squash and combine.

Sprinkle in some of the chilli flakes at this point in the cooking to allow the flavour to infuse the vegetables.

Add the litre of stock and bring to the boil. Once boiling reduce to a simmer and leave on the hob for 30minutes or until the vegetables are fully cooked.

Remove from the heat and pulse until smooth. At this point check the seasoning and add more chilli if needed.

If the soup is too thick it can be loosened with a dash more stock or a small amount of water.

Serve with crusty bread and for more indulgence a swirl of cream.