Autumn is upon us and I’ve been making soup! When I say I’ve been making soup, I should add that it’s been rather epic. You just can’t beat the taste of homemade soup with a side of crusty bread – there’s nothing quite like it. Admittedly, this particular recipe takes quite some time (due to the prep) but it’s well-worth it.

I absolutely LOVE butternut squash. It’s so creamy, velvety and filling. I love taking humble ingredients in their raw form and making something beautiful and delicious out of them. Autumn provides a veritable bounty of root veggies that we can create alchemy with and the squash is no exception.

Prep time: 30 minutes. Cook time: 1 hour. Devour time: no time at all

Shopping list: 1 x large butternut squash, 2 x medium onions, 2 x carrots, 1 x large red pepper, 1 inch of fresh ginger, 3 x tbsp of paprika, veggie stock cube, coconut yogurt, salt & pepper, olive oil

Method: Preheat oven to 180. Peel and cube all ingredients, cover with olive oil, paprika and salt & pepper. Roast until soft (with some golden bits – roughly 35 minutes and keep a few crispier ones aside for garnish). In a pan, slow-fry the chopped ginger and add 1.5 litres of stock. Add roasted veggies and bring to the boil. Take off the heat and blitz. Taste and add additional seasoning if required. Return to heat and simmer for a few minutes. Serve with a dollop of coconut yogurt, cubed squash and a sprinkling of cumin seeds. Sooooo yummy!

Keep warm, enjoy and eat all the root veggies!

Love Holly HWK xxx