This starchy bright orange veg is higher in carbs than vegetables like leafy greens but they make a nutritious alternative to potatoes, and unlike potatoes, squash counts towards your 5-a-day fruit and veg intake. You can eat the skin of this vibrant veg, helping to reduce food waste.

Method

1. Preheat oven to 180c and link a baking tray
2. Place the butternut squash cubs on the baking tray, drizzle with oil and roast in the oven for 40 minutes.
3. Meanwhile in a large saucepan on a medium heat, add a drizzle of oil and saute the onion for a few minutes until it starts to brown.
4. Next, add the salt, cumin, garlic, garam masala and tomato puree. Ensure the onion is coated evenly with the spices.
5. Next add the coconut milk and vegetable stock and combine.
6. Add half of the butternut squash cubes to the saucepan and using a hand blender, blend until smooth. Alternatively leave the mixture to cool slightly before pouring in the processor or blender and blending.
7. Stir in the remainging half of the butternut squash cubes to the soup.
8. Finish by serving in bowls, and topping with coconut yoghurt, pumpkin seeds, chilli flakes and fresh coriander.