Roast butternut squash soup

Preheat the oven to 180°C/gas mark 4. Place the squash on a baking sheet, drizzle with 2 tablespoons of the olive oil and season well with salt and pepper. Roast in the oven for about 40 minutes, until the squash is tender and a little caramelised at the edges.

Heat the remaining tablespoon of oil in a large pot set over a medium heat. Add the onion and cook for 2 to 3 minutes, then add the carrots, celery, garlic, chilli, herbs and spices and cook for about 5 minutes, until the vegetables are soft.

Scoop the roasted squash out of its skin and add to the vegetables in the pot. Add three-quarters of the stock and cook for a further 10 minutes.

Blend the soup with a hand-held blender, then add the rest of the stock to thin it out if the soup is too thick. To serve, ladle into warmed bowls and garnish with a little freshly cracked black pepper, fresh thyme and small sage leaves.