Serves: 4, Calories: 306, Time: 1 hr 15 mins

Ingredients:

• ½ tbsp veg oil.  62
• 1 large onion, chopped.  75
• 1 potato (200g), chopped.  162
• 1 carrot (200g), sliced.  82
• 3 tsp garlic purée.  51
• 1 large stick of celery, sliced.  10
• ½-1 tsp chilli purée.  10
• ¾ tsp dried rosemary
• 1 tsp dried sage
• 1 kg butternut squash, halved, deseeded. 650
• 1350ml chicken/veg stock (2 Knorr stock pots). 120

Method:

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. In 14x10" Pyrex roaster; Oil squash and roast for 1 hr until soft.
3. Meanwhile, in large saucepan; Soften onions, 5 mins.
4. Add garlic, fry, 1 min.
5. Stir in herbs and potato, fry, 1 min.
6. Add all veg, chilli and stock. Simmer for 30 mins, covered, until veg is tender.
7. Scoop flesh from squash, add to soup.
8. Blend to desired consistency. Season.

Calories = 1222

• 1222 / 4 = 306

Tip: Add 100ml double cream for a rich smooth flavour.