Pumpkin and Squash Soup
900g/2lb pumpkin, peeled and cubed
750g/1lb 10oz butternut squash, peeled and cubed
1 red onion, chopped
1 garlic clove, chopped
4 tbsp olive oil
600ml/1 pint/2½ cups vegetable stock
600ml/1 pint/2½ cups milk
salt and ground black pepper
a pinch each of ground nutmeg and cloves
crème fraîche to garnish
1 Preheat the oven to 220°C/425°F/Gas 7.
2 Put the pumpkin, squash, red onion and garlic in a roasting pan and drizzle with the oil. Season with salt and pepper and bake in the oven for 30 minutes until golden and tender.
3 Meanwhile, heat the stock in a large pan. Add the roasted vegetables and the milk. Heat through and season to taste.
4 Blitz the soup in batches in a blender or food processor until smooth. Reheat gently and stir in the ground spices.
5 Serve the soup immediately in warmed bowls, garnished with a swirl of crème fraîche.