You can roast the squash and carrots ahead of time, and then put the rest together when you need it – it would be a great recipe to try if you’ve got people coming over. As usual, we froze what was left in batches to enjoy another day!

Ingredients (serves 4-6)

1 medium squash, peeled and cut into small cubes

8 carrots, cut into long pieces

2 tbsp olive oil

A handful of sage leaves

4 garlic cloves, peeled

A good dash of balsamic vinegar

1 onion, sliced

1 tbsp cumin seeds

1 tbsp tomato puree

1 tbsp dried mixed herbs

600ml vegetable stock

A dash of red wine vinegar

Seasoning as required

Method

1. Heat the oven to around 200C/400F/gas mark 6. Place the squash and carrots in a roasting tray along with the olive oil, and then swish the tray about so that the oil coats the veg. Add the sage, garlic cloves (left whole), balsamic vinegar and season with a little salt and a lot of pepper. Roast in the oven until browned and the veg is soft.

2. Heat a little more olive oil in a pan and sauté the onion with the cumin seeds for about 5 minutes or so until the onion starts to soften.

3. Add the tomato puree and cook for a few minutes more before adding the red wine vinegar. Stir well and then add the squash and carrots, along with the garlic and any oil left over from roasting, as well as the mixed herbs.

4. Pour over the stock, making sure that the veg is covered (you can add a little boiling water here if not). Leave to simmer for a while (we think it was about 15-20 minutes!). Use a hand blender to whizz it up to your preferred consistency – we did this once it had cooled a little, but you could do it when it’s hot, but take care!

5. Serve with some crusty bread or focaccia – enjoy!

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