Warm your bones with this slightly spicy, coconutty squash soup. 1 whole butternut squash (peeled, diced and seeds removed)1 red chilli ((or 1tsp dried chilli flakes))1 white onion (diced)4 cloves garlic (minced)500 ml vegetable stock200 ml chicken stock1 tin coconut milk ((400ml tin))1 thumb sized piece fresh root ginger1 tsp ground cumin2 tbsp olive oilSalt & Pepper to season Preheat the oven to 220 degrees C or Gas Mark 6Place the diced butternut squash on a roasting tray and coat with the olive oil. Roast for 20 minutes or until squash has started to go a tiny bit golden.Meanwhile, in a large pot - saute the onion over a low heat for 10 minutes with the remainder of the oil. Add the garlic and stir constantly for another 2 minutes. Remove the squash from the oven and add to the

Cauliflower & Celeriac Soup A deliciously warming soup packed full of autumn nutrients. 1 whole cauliflower1/2 celeriac600 ml vegetable stock2 sticks celery1 whole onion (diced)2 cloves garlic (minced)1 tsp smoked paprika1 tbsp olive oil Preheat the oven to 220°C / Gas Mark 6.Chop the whole cauliflower and celeriac roughly and spread it out in a roasting tin. (discard any bad looking leaves).Sprinkle with the smoked paprika and roast for 15-20 minutes in the oven. In the meantime, heat the oil in a large pan over a medium heat, add the onion, turn the heat down low and sauté for 8-10 minutes.Add the garlic and stir constantly for another 2-3 minutes. Then add the celery and the vegetable stock.Take the cauliflower and celeriac from the oven and place it into the saucepan. Add extra water/stock if need be at this stage and simmer for 20 minutes.Using a stick blender,