INGREDIENTS:

+ 2-3 small butternut squash
+ 2 tbsp olive oil
+ salt and freshly ground black pepper
+ freshly grated nutmeg
+ 25g butter
+ 1 large onion, roughly chopped
+ 2 large carrots, roughly chopped
+ 2 large sticks celery, sliced
+ 1 x 2.5cm piece fresh root ginger, grated
+ 1.1-1.3 litres vegetable or chicken stock
+ 1 small red chilli, seeds removed and finely chopped

METHOD:

+ Preheat the oven to 200C. Cut butternut squash in half lengthways. Scoop out seeds with metal spoon, arrange halved, skin side up in a roasting pan just big enough to hold them in a single layer and drizzle over the olive oil. Season with salt, pepper and nutmeg.

+ Pour 150ml water around the squash halves. Cook in preheated oven for 1¼ hours, flesh side up, basting occasionally, until very tender. Allow to cool.

+ Melt butter in a large pan and add onion, carrot, celery and ginger and chilli. Cook for 5 to 10 minutes until beginning to soften. Add stock, rosemary and seasoning. Bring to boil then partially cover and simmer for about 20 minutes until the vegetables are tender.

+ When cool enough to handle, scoop flesh from the squash halves and add to the pan. Blend in a liquidiser or processor until smooth (you can leave some lumps if you want). Or you can sieve the soup and just liquidize the vegetables and add them to the rest of the soup afterwards.

+ Taste for seasoning and serve with a swirl of cream and hot crusty bread.