This follows the fairly basic vegetable soup format: a base of celery, onion, carrots and garlic, with a little stock (we used vegetable, but home-made chicken stock would have been better). I roasted the butternut squash in chunks until really soft and sweet, and also added in 2 Kanzi apples (they have a really nice tart taste, but aren’t as sour as Granny Smiths). I added a mix of cinnamon, cayenne, black pepper, chili flakes, turmeric and parsley.

We had this with some seared scallops and salt-and-vinegar kale chips. Yummy!