November is here and we're officially declaring it soup season! Instead of our usual salads, we're loving this butternut squash soup recipe for a more comforting lunch. Double up the quantities and cook a batch for your friends and family this bonfire night - it'll be perfect to warm up any freezing cold hands!
Heat oven to 200c. Peel, deseed and cut the squash into cubes, and place on a baking try with 1 tbsp of the olive oil, the cinnamon, paprika and seasoning. Roast for approx. 40 minutes, turning occasionally, or until it is soft and well roasted.
Once the squash is almost cooked, heat the other tbsp of olive oil in a pan over a medium heat and add in the onions, garlic and chilli. Cook until completely soft and leave to one side.
Once the squash is cooked, place it in a blender with the cooked onions, stock and milk. Once smooth, serve with pumpkin seeds and an extra sprinkle of chilli flakes.