Butternut Squash and Pear Soup

Serves 4

Storage: Make in advance and store in the fridge for up to 3 days.  Freeze in batches for up to 1 month.

2 tbsp olive oil
1 onion, chopped
1 butternut squash, peeled and chopped
1 sweet potato peeled and cubed
3 ripe pears, peeled and chopped
¼tsp garam masala
¼tsp cayenne pepper
450ml/16floz/2cups homemade vegetable stock or use low salt bouillon powder
5 tbsp low fat crème fraiche (omit if dairy intolerant or can add a little soy yogurt before serving).

1. Heat the oil in a large pan. Add the onion and cook until softened. Add the rest of the ingredients except the crème fraiche and simmer for 25 minutes until the squash is tender.

2. Puree in a food processor.  Return to the pan and stir in the crème fraiche. Season with black pepper and warm through to serve.