As the nights draw in there’s nothing like a warming soup to make you feel cosy at home. Sweetness from the roasted squash complements the warmth of the ginger and garlic.
1 butternut squash
2 large carrots
5 cloves garlic
1 small red onion
2-3 inches of ginger
1 can of coconut milk
Stock cube
Boiling water
Cut up all the vegetables, including garlic and onion, put into a roasting dish and cover with oil. Roast in the oven for 45 minutes at 200 degrees (gas mark 7). Once roasted, pour vegetables into a saucepan and cover with coconut milk, add the ginger, stock cube and 200ml water. Bring to the boil and simmer for 10 minutes. Blend in a blender. Serve with bread.
