Soups · Serves 4

Roasted squash & ginger soup

Silky, sweet and gently warming. Roasting the squash first gives it a deep caramel flavour that boiling never will.

Method

Heat the oven to 200°C (180°C fan). Peel and chop the squash into 3 cm chunks, toss with olive oil and salt, and roast for 25 minutes until golden at the edges.
Meanwhile, soften the onion in a splash of oil over a low heat for 10 minutes. Add the garlic and ginger and cook for 2 minutes more.
Tip in the roasted squash and the stock. Simmer for 5 minutes, then blend until completely smooth.
Stir through the cream, season well and loosen with a little water if it’s too thick.
Serve topped with toasted pumpkin seeds, chopped parsley and a swirl of cream.

Keep the seeds! Rinse, dry and toss them with oil and smoked paprika, then roast for 12 minutes alongside the squash for a crunchy topping.

“Any winter squash works here — crown prince and kabocha are even sweeter than butternut.” — Ellie Hollis

Keep cooking

Courgette, peppers and tomatoes simmered with olive oil and thyme.

A clear, gentle broth for using up the last of the box.

Whatever is crisp and green, in a hot pan with garlic and soy.