Stephen and Anastasia say: “Nothing is more autumnal than a deliciously ripe butternut squash. Roasting the squash until the edges are ever so slightly crisp and burnt adds a warming depth of flavour and toastiness to this soup. Choose the apple according to the level of sweetness you prefer.”

Serves 4

Ingredients

½ butternut squash (320g), or squash of your choice, peeled, deseeded and cut into 2.5-cm cubes
4 medium carrots (320g), peeled and chopped into rounds
2 tbsp vegetable oil
½ tsp nutmeg
4 medium onions (320g), chopped
2 garlic cloves, chopped
1-2 tbsp grated fresh ginger
800ml vegetable stock
4 eating apples (320g) such as pink lady or golden delicious, peeled, cored and sliced
salt and freshly ground black pepper, to taste

To serve:

sweet potato chips

Method

Preheat the oven to 240°C/220°C fan/475°F/gas mark 9 and line a baking sheet with baking paper.

Arrange the chopped butternut squash and carrots on the baking tray in one even layer. Drizzle over 1 tablespoon of the oil and scatter over the nutmeg, along with some salt and pepper. Roast for 15-20 minutes, or until the vegetables have started to crisp up.

Meanwhile, heat the remaining oil in a large saucepan over a low heat. Add the onions, garlic and ginger. Cook for 5 minutes, stirring occasionally, until the onions turn translucent and are beginning to caramelise. Season with salt and pepper.

Pour in the vegetable stock, increase the heat and bring to the boil for 30 seconds. Partially cover the saucepan with a lid and reduce the heat to a simmer and add the apple pieces. Simmer for a further 2 minutes.

Carefully add the roasted vegetables to the saucepan, partially cover with the lid once more and continue to simmer for a further 3 minutes. Take off the heat and blend with a hand blender or in a food processor until completely smooth.

Top with sweet potato chips, serve and enjoy!

From Soupologie 5 A Day Soups: Your 5 A Day In One Bowl by Stephen and Anastasia Argent (£16.99, Kyle Books), out now

3 gloriously golden pumpkin and butternut squash soups for autumn days