Now it’s turned Autumn it’s just the weather for a lovely soup, especially a spicy one to warm you up. We had a butternut squash and some other bits of veg that needed using so I just rustled this up. I like my soup nice & thick but you could add a little more liquid to it if you like yours a bit thinner. This is yummy served with crusty bread rolls straight from the oven.

Ingredients (serves 4)

• 1 tbsp oil
• 1 large onion, diced
• 2 garlic cloves, crushed
• 1 medium butternut squash, peeled & seeded & diced
• 1 medium parsnip, peeled & diced
• 2 small potatoes, peeled & diced
• 1 litre vegetable stock
• 1 tbsp medium curry powder

• Over a low-medium heat, saute the onions and garlic until translucent.
• Add the diced veg to the pan, then add the stock.
• cook gently until the stock starts simmering.
• Turn the heat all the way down and let the pan simmer for 30-40 minutes until the veg is tender.
• Stir in the curry powder
• Let the pan cool for a while, then empty contents into the blender
• Whizz & pulse until smooth.
• Enjoy!