This soup is a regular favourite in our house. It looks amazing and is packed with nutrition. Roasting the squash first means that you don't have to peel it, and it also adds something amazing to the flavour. If you don't have a sweet potato, you can use carrot or a white potato. I sometimes roast the sweet potato the night before to save time the next day if I'm making this on a Monday morning before sessions. I love our chopping board by Joseph and Joseph. It folds like a big scoop so you can easily slide the vegetables into the pan in super quick time!

Serves three generous portions.

You'll need:

1 butternut squash.

1 red onion, peeled and chopped roughly.

1 sweet potato, peeled and chopped roughly.

1 tsp curry powder, 1 tsp turmeric powder.

Salt and pepper to taste.

Water to cover.

A little oil.

How to:

First cut the squash in half. Pop on a baking tray skin side down, and roast for about an hour on 200c or equivalent.

Fry the onion, curry powder and turmeric in a little oil for about 5 mins on a medium heat.

Once the squash is roasted, scoop out the seeds and remove the stalk. Then roughly chop and add to the onions. Add the sweet potato, season, and cover with water until it reaches the top of the vegetables. Pop a lid on, and simmer fairly vigorously for about 15 mins. Blitz with a stick blender and serve! Enjoy.