Butternut Squash Soup

This easy butternut squash soup recipe is flavoured with red pepper and ginger and then blended until silky smooth. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the vegetables to make a rich-tasting soup without any added dairy.

Serves 4

• 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubes
• 1 large onion, roughly chopped
• 2 medium carrots, peeled and chopped
• 1 red pepper, deseeded and cut into cubes
• 4 tbsp olive oil
• 1 tbsp clear honey (optional)
• 5cm/2in piece fresh root ginger, peeled and chopped
• 1.5 litres/2½ pints vegetable stock
• Salt and freshly ground black pepper

1   Preheat the oven to 200C/180C Fan/Gas 6.

2   Tip the prepared squash into a large bowl or resealable freezer bag. Add the onion, carrots, red pepper and half the oil. Season with salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.

3   Roast in the oven for 40–45 minutes, or until tender and tinged brown at the edges. Drizzle over the honey, if using, 5 minutes before the end of cooking.

4   Place a large, deep-sided saucepan over a medium heat. Add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.

5   Remove the pan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread.