• 1 tbsp olive oil
• 1 tbsp butter
• 1 large brown onion
• 5cm piece fresh ginger
• 2 cloves garlic
• 3 sprigs of sage
• 1kg Butternut Squash
• Sprinkle of chilli flakes
• 4 large carrots
• 1 litre vegetable stock
• 2 litres boiling water
• Handful pumpkin seeds and a drizzle of olive oil (to serve)

Method

Slice the squash longways and scoop out the seeds, drizzle with olive oil and sprinkle with sage leaves, roast in the over for 40 mins. Meanwhile...

Melt the butter and oil in a large pan, and gently fry the ginger, garlic, onion and rosemary, add the carrots. Sauté for 10 minutes. Pour over the chilli flakes, stock and the boiling water and ensure that the ingredients are completely covered. Add extra boiling water to the pot to cover the vegetables if necessary.

Simmer for around 30 minutes, or until the vegetables are soft. Remove the squash from the oven and scoop out roasted flesh. Add extra stock if necessary.

Remove from the heat and use a hand blender to blitz the soup until smooth, drizzle with olive oil and sprinkle with pumpkin seeds.