The soup is wonderfully filling, packet full of flavour and incredibly satisfying.

Ingredients

• 1 (red) onion, diced
• 20g butter (or 1 tbsp oil to make vegan)
• Large (about 250g) sweet potato, diced
• 1 large carrot, diced
• Half butternut squash, diced
• 1.5 tbsp bouillon (or other stock)
• 0.5-1 tsp cinnamon
• 0.5-1 tsp nutmeg

Method

1. Gently fry the onion in the butter in a large saucepan until translucent.
2. Add the carrots and sweet potato and stir over a medium heat for a few minutes.
3. Add the butternut squash, bouillon, cinnamon and nutmeg to taste.
4. Pour enough boiling water into the pan to cover the vegetables plus an inch. Bring the water back to the boil. Cover and simmer for 20 mins.
5. Once all vegetables are soft, use hand blender to whizz until smooth.

Makes 1.2 litres (serves 3-4)