Vegetable Curry Soup

1. Preheat the oven to 390 F. Put the chopped butternut squash into a large roasting tin, in a single layer. Drizzle half of the olive oil over the chopped butternut squash and roast for 45 minutes. While this is roasting, you can continue making the rest of the soup.

2. Melt the remaining olive oil in a large soup pot over a medium heat. Add the shallots and garlic, stir and cook for 2-3 minutes.

3. Add the carrots and parsnips and cook and stir for a further 5 minutes.

4. Add the stock, coconut milk, bay leaves and spices. Mix together well and bring to a simmer. Leave this to bubble away while the butternut squash roasts. Once the parsnips and carrots have softened, and the squash is also done, you can stir the squash into the soup.

5. Remove from the heat, and using a hand blender or food processor, blitz until smooth (you’ll probably need to do this in batches if using a food processor). Serve and enjoy!

Optional: Serve with a dollop of natural yoghurt and some chopped herbs. Or in my case, a wedge of bread!