This soup is simple but full of warm flavour. Serves four.

Ingredients 

• 2 tbls olive oil
• Small butternut squash (about 600g) – peeled, deseeded and cut into 1.5cm cubes
• Small onion, shopped
• 2 garlic cloves, crush
• 2cm of fresh finger, peeled and grated
• 1 red chilli, deseeded and chopped
• 1.5 litres vegetable stock
• Chopped coriander and yoghurt or soured cream to serve

What to do:

1. Coat the butternut squash in half the oil, put it in a roasting tin and cook in the oven at 200c for 30 minutes.
2. While it roasts put the rest of the oil in a saucepan and gentle soften the onion, chilli, garlic and ginger.
3. Once cooked add the cooked squash and stock to the onion mixture, bring to the boil and simmer for 5 minutes.
4. Use a stick blender to blend the soup in to a nice creamy consistence.
5. Serve with some fresh coriander and yoghurt or soured cream.