I don’t know about you, but when the nights close in and it starts getting colder I want soup.

Here’s one of my favourites- and it’s also good for veggies.

Take one – as unblemished as you can get it because I always get bored with peeling them halfway through/so I stop Butternut Squash

Whack the ends off with a sharp knife and then quarter it lengthways.

Scoop out all the netty, slimey mong and seeds – some of you will have a wonderful use for the seeds – I dump them.

Now chop into cubes around an inch square – Do the same with a large onion – just cut it in half and then slice slice/turn/slice slice with each half, and you’re done.

Toss squash and onion in a large bowl with a splash of olive oil, a squirt of honey and some Maldon sea salt and pepper (please don’t use nasty salt, it has a horrible flavour that ruins everything)

Now bake at around 160/180, or the baking oven in an Aga – And of course, being peculiar, I bake on greased foil or special Aga baking paper so I don’t dirty the pan – but you don’t have to be peculiar – just so long as you remember to grease your pan and cover your squash and onion loosely with some foil (if you let the edges of the onion burn you’ll have horrid black bits in your soup)

You’re going to ask me how long should I bake it – Well, I go by smell – when I can smell it it’s ready – but I’d say around 20/30 mins
Just test it with a fork – it needs to be softish

Tip into a pan with vegetable broth – you can use a stock cube a tub, or one of those handy packets – I do check for chemical extras and avoid those (you knew I would!) Then I add a can of coconut milk et voila! Oh, no, not quite – in fact, not at all…

Blend in your blender then return to the cooker and season – more Maldon sea salt if you need it and for us a whole world of chilli (I’m guessing you could have forecast that ingredient too!) – but you can leave the chilli out, if you like.

Put a blob of creme fraiche on the top and a sprinkle of whatever greenery you have in the kitchen – No, I don’t mean your geranium – flat leaved parsley would be nice – but I’d use anything, within reason, to make my soup look pretty – (don’t tell the family that) Or, sprinkle some paprika with your creme fraiche - that would look pretty too.

Enjoy!

Have a good one, ladies!

Sxxx