This weekend was a lovely, lazy two days of relaxation. My restless mind went into overdrive and decided that I had to fill my Sunday with STUFF and DOING THINGS.

Amongst these activities I made a classic ‘the veg in my fridge is about to go off’ soup for lunch, and it was YUMMY. I used two small Butternut Squash, a red pepper, and a red onion, all of which had been sat in my vegetable drawer for a bit longer than they probably should have been (but still looked absolutely edible).

As far as impulsive, completely improvised on the spot recipes go, this is one of my best! It tasted really fresh and hit the spot on a cold Sunday Lunch time. Suitable for Vegetarians and Vegans (with suitable stock).

To create this scrummy soup you need:

2 small butternut squash (or one normal sized!), peeled and cut into cubes

1 red pepper (you can add more and other colours if you have them lying around), roughly sliced into 6-8 pieces

1 red onion (white works too), chopped

3 garlic cloves

1 tsp smoked paprika

1 tsp black pepper

Pinch of salt (to taste)

Drizzle of olive oil

1-litre vegetable stock

To easily peel your squash:

1. Chop the ends off and poke it with a fork all over

2. Pop it in the microwave for 4 minutes

3. Use veg peeler to easily remove the hard outer skin

Squash pan

To make up this lovely lunch you have to:

1. Pre-heat your oven to 180 degrees C

2. Add Squash, pepper, onion and garlic to a baking tray, drizzle with oil, season with salt, pepper, paprika and rosemary. Toss in the pan to get good coverage of oil and seasoning.

3. Bake in the oven for 45 mins, or until squash is soft. (Toss in the pan after 20 mins to keep the heat even).

4. Add to a saucepan with the vegetable stock and simmer for 5 mins. Make sure you squeeze the garlic out of the skin at this point, the cloves should be lovely and soft and easily removed.

5. Let it cool slightly and add to a blender (may take two batches) and blend on high for 4 minutes, or until desired consistency is achieved.

6. Put back in a saucepan and simmer for 5 mins.

7. Serve with crusty bread, or solo in a mug, and enjoy!

Happy Souping!