Roast Butternut Squash Soup - Pizza Setting at 190° and Hand Blender.

• 1 large butternut squash, peeled and chopped into chunks

• 3 tbsp olive oil

• Pinch cinnamon

• 2 onions, peeled and chopped

• 1 clove garlic, peeled and chopped

• 2cm piece fresh ginger, peeled and grated

• 1 litre vegetable stock

• 100ml cream (optional)

• Chopped chives or parsley

• Sea salt and freshly ground pepper.

Allergens highlighted in bold.

1. Line the universal pan with a sheet of parchment paper. Spread the butternut squash out on the paper and sprinkle over 1 tablespoon of olive oil, cinnamon, salt and pepper. Roast in the oven for 25-30 minutes or until soft.

2. While the butternut squash is cooking, Place the remaining oil in a large saucepan, add the onions. Cover and cook over a low heat for 10 minutes or until soft. Add in the garlic and ginger and cook for a few more minutes.

3. Pour in the vegetable stock, then the roasted butternut squash. Cover and simmer for 10-15 minutes or until all the vegetables are soft.

4. Season well with salt and pepper. Blitz using a hand blender with the blender foot attached, until the soup is smooth. Stir in about half the cream if using.

5. Serve in warm bowls with the remaining cream and scatter over some chives or parsley.

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