1 red onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 tbsp olive oil
4 large carrots, peeled
1 medium butternut squash, peeled and de-seeded
Black pepper, freshly ground
850 ml chicken, or vegetable stock
2-3 sprigs thyme
Handful of fresh coriander

1 red onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 2 tbsp olive oil 4 large carrots, peeled 1 medium butternut squash, peeled and de-seeded 850 ml chicken, or vegetable stock 2 -3 sprigs thyme

Put the onion and garlic in the olive oil over a medium heat in a large, lidded pan for about 7 minutes, or until soft.

Chop the carrots and butternut squash into cubes and add to the pan. Season with black pepper and cook for another 10 minutes, or until the vegetables start to soften.

Pour in the stock, add the thyme leaves and coriander and bring to the boil. Now turn down the heat a little, cover and simmer for about 30 minutes.

Finally, use a hand blender or liquidizer to purée the soup. Reheat and serve.

I often add a good pinch of chili flakes to give it a pep.