Having a warm soup in the fall is a delicious lunch or dinner. This roasted butternut squash soup recipe is hearty and savory. All the spices blend well together and give the recipe a kick of flavor.

Warm-up with our autumnal butternut soup recipe rich with added parmesan ... Cut the butternut squash (including skin) into 7cm/3in wedges and scoop out the seeds using a large spoon.

A thick, warming vegan lentil soup made with just ... Add the remaining garlic and ginger and the butternut squash and cook, stirring, for 12 minutes. Add the butternut squash to the lentils ...

It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.

Add the chicken, potatoes, butternut squash and stock. Reduce the heat, cover and simmer for 30 minutes. Remove from the heat and ladle the soup into warm serving bowls. Heat the oil in a large ...