As the weather turns colder and the nights grow longer, there’s nothing like a hearty, home-cooked meal to warm you up. Autumn brings with it an abundance of seasonal vegetables, perfect for creating comforting and nourishing dishes. Here is a classic autumn favourite, this roasted butternut squash soup is smooth, rich, and full of flavour. Perfect for lunch or dinner, it’s both filling and healthy.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 carrots, peeled and chopped
• 1 onion, roughly chopped
• 2 cloves garlic, peeled
• 2 tbsp olive oil
• 1 litre vegetable stock
• Salt and pepper to taste
• A sprinkle of fresh thyme or parsley (optional)

Method

1. Preheat your oven to 200°C (180°C fan/gas mark 6).
2. Place the butternut squash, carrots, onion, and garlic on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 30-35 minutes until the vegetables are tender and slightly caramelised.
3. Transfer the roasted vegetables to a large pot and add the vegetable stock. Blend everything together using a hand blender until smooth. If you prefer a thinner soup, add a bit more stock.
4. Heat the soup gently, then serve with a sprinkle of fresh herbs and a slice of crusty bread on the side.

Check out more seasonal recipes you can easily follow to keep you warm and cosy.