Make the most of the season's produce with a big bowl of this winter squash soup. Serve with freshly baked pumpkin seed bread.

Ingredients (for 3-4 people)

  • 750g peeled and deseeded butternut squash- cut into 3cm cubes 
  • 1 medium onion, small diced
  • 1 carrot, peeled and diced 
  • ½  red pepper, deseeded and diced 
  • 2 tbsp. olive oil 
  • ½  tbsp. clear honey 
  • 3 cm root ginger, peeled and chopped 
  • 1.5 litre chicken/vegetable stock
  • Salt and pepper 


  • 1. Pre heat oven to 200c/180 fan/gas 6
  • 2. In a large freezer bag or bowl, put the squash, onions, carrots, red pepper, 1 tbsp. olive oil and salt and pepper
  • 3. Mix all ingredients together making sure the vegetables get an even coating
  • 4. Put the vegetable sin a roasting pan and cook for 35-45 mins until tender and come colour
  • 5. Drizzle over the honey and cook for a further 5 mins
  • 6. Take out of the oven and leave on the side 
  • 7. In a large sauce pan, heat the remaining oil and fry the ginger for a minute 
  • 8. Pour in the stock and bring to simmer
  • 9. Add the vegetables 
  • 10. Take off the heat and blend until smooth

Tip: for that extra bite why not sprinkle with toasted pumpkin seeds and drizzle with a little more honey when serving.