For this recipe you will need a 3.5–4 litre/6–7 pint deep-sided saucepan.
Serves Eight (adjust to suit)
1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubes (see recipe tip below)
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
2. Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and 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. Drizzle over the honey, if using, 5 minutes before the end of cooking.
4. Place the 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 saucepan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot.
(ii) If stored in a freezer-proof bag or container, this soup freezes well for up to 3 months.
(iii) Ready-prepared butternut squash can be bought from supermarkets and makes this soup even quicker to prepare.
All the best Jan