Jane's roasted butternut squash, ginger and parnsip soup

What you'll need

3 tbsp olive oil

1 medium butternut squash

1 onion, chopped

1 tbsp of finely grated ginger (about a thumb of ginger)

1 parsnip, peeled and cut into chunks

750ml chicken or vegetable stock

Maldon sea salt and freshly ground pepper

Fresh parsley to garnish

SERVES 4

Pre-heat the oven to 200°C/gas 6/400°F. Cut the squash in half, remove the seeds and put into a roasting tin, skin side down. Score the squash and drizzle 2 tablespoons olive oil onto the cut side and bake for about 30-40 minutes until soft and caramelised.

Meanwhile, heat a tablespoon of oil in a large heavy-based pan and fry the onion gently until soft for about 5 minutes. Add the ginger and cook for a further 2-3 minutes, then add the parsnips, seasoning and stock — bring to the boil.

Reduce the heat and simmer for about 20 minutes until tender. Remove the squash from the oven and allow to cool a little before peeling off the skin. Then add to the parsnip mixture and blend until smooth. Taste and adjust the seasoning, if too thick add more stock and serve garnished with parsley.

I served with blue cheese, fresh bread and a glass of red wine: the perfect accompaniments.