In this cold weather I crave a really warming spicy soup. Not only is this an orange immunity-boosting vegetable but it also has magic ginger; and parsley from the garden. So easy to make…so go out and get a squash! Could easily substitute any other pumpkin variety. This is all I need for lunch – maybe with a slice of lovely bread, followed with a clementine and its a perfectly balanced meal!

Serves 4-6

• 1 large butternut or pumpkin peeled, seeded and chopped into 2 cm squares
• 1 large onion, diced
• 2 cloves garlic, finely chopped
• 2 tbs garam masala
• thumb of ginger, peeled and grated
• 1 chilli, finely sliced
• oil for roasting & frying (I used olive for roasting and rapeseed for frying)
• 1 litre stock or water
• salt & pepper

Method

• prepare the butternut, onions and garlic
• line a baking tray with greaseproof/baking paper and scatter with diced squash
• sprinkle with oil, garam masala, salt, pepper & garlic
• roast at 200 C for 30-40 mins or until soft and slightly caramelised
• meanwhile sweat the onions in some oil with the ginger & chilli, slowly
• add the cooked butternut to the onions and add water
• cook for another 5 minutes or so until everything is soft
• whizz with a handheld blender or Magimix
• serve with some parsley or coriander