One of our favourite soups is roasted butternut squash, it’s a real autumn warmer for those windy, rain-swept, chilly days when leaves are blowing off the trees!

Cut the squash in half length ways and cut side down, roast it in the oven, meanwhile slice plenty of onions and cook gently in butter with a sprinkling of curry powder until soft. When the squash is tender, remove the seeds (and keep) and scoop out the flesh and add to the onions, add some chicken stock and seasoning and simmer gently together for 10 minutes or so.

Remove from the heat and add a generous spoonful of honey and blend with stick-blender, finish the soup with some creme fraiche and black pepper. (those seeds you kept, you can roast them and eat them too)

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