This morning, I've made some Butternut Squash & Sweet Potato soup. I have adapted this soup from one by Mary Berry - but as I didn't have any red pepper, I've omitted that and included sweet potatoes, and so my soup has:
500g Butternut squash
2 small carrots
2 small sweet potatoes
I roasted the above veg in the oven for approx. 25 mins with some Olive oil.
Meanwhile I fried 1 white onion and approx. 1 inch of root ginger (sliced) in some Guernsey butter.
Then I made some stock (I used 'chicken stock') approx. 1.25 litres of stock. I chopped up 2 small tomatoes and added them as well at this point.
Finally I added the roasted veggies, to the fried onion and ginger and stock, and blended all the ingredients with a hand-blender.
The soup is probably about 6 portions or so - I've already divided our lunch time portion, and will re-heat that when we're ready to eat lunch later (after a lovely cliff-path walk - that's the plan).
I will then decide whether to continue eating the soup for the next couple of days, or whether to freeze it for a later date.
It's very easy to make.