Speedy pumpkin soup

(Serves 2) 1 tbsp olive oil ½ white onion, chopped 2 garlic cloves, sliced ½ small butternut squash, deseeded and roughly chopped (no need to peel) 1 in ginger, peeled and chopped 1 tsp ground turmeric 750ml chicken or vegetable stock

HEAT the oil in a saucepan and saute the onion for 5 minutes until soft. Add the garlic and cook for a couple more minutes then add the squash, ginger and turmeric. Pour stock over the vegetables and bring to the boil, simmer for 20 minutes until the vegetables are soft. Leave to cool a little before blitzing in a food processor. Add stock or water if you prefer a thinner texture.