Butternut squash soup

• Roast the vegetables for maximum flavour: Roasting the butternut squash, carrots, onions, and garlic brings out their natural sweetness and deepens the flavour.
• Roast the garlic bulb whole: Roasting garlic whole brings out a sweet, mellow flavour that’s perfect for soups. Be sure to roast the garlic with the top cut off, so the cloves become soft and caramelised, making them easier to squeeze into the soup.
• Toast the cashews for a deeper flavour: Toasting the cashews in a dry pan before blending them adds extra nuttiness and richness to the soup. Just be sure to keep an eye on them to avoid burning.
• Balance the sweetness: If your soup doesn't end up sweet enough due to the roasted vegetables, add the optional honey.

• Similar sweetness and texture to butternut squash, a great option for a slightly sweeter soup. Alternatively, pumpkin can be used with a similar flavour and smooth texture when blended.
• Parsnips can be used instead of carrots due to their sweet, earthy flavour but with a slightly nuttier taste.
• Vegetable stock can replace chicken stock. Bone Broth also works great for a richer, more nutrient-dense option if you want a heartier soup.
• Alternatives to double cream: coconut milk, almond milk or just cows milk.
• A variety of seeds and nuts can be used such as pumpkin seeds, almonds and sunflower seeds to replace or be addition to cashew nuts.
• Other fresh herbs such as bay leaves and oregano work well that complements the sweetness of the roasted vegetables.

Cool the soup completely before storing. Hot soup can cause condensation and affect the texture when refrigerated.

• Refrigeration: Store the soup in airtight containers. It will keep in the fridge for 3-4 days.
• Freezing: Transfer it into freezer-safe containers. The soup can stay in the freezer for up to 3 months. Keep in mind that cream-based soups (like this one) may have a slight change in texture after freezing, but the flavour will remain.

Thaw first (if frozen) for the best texture - thaw the soup overnight in the fridge.

• Stove: Re-heat over low to medium heat. Stir occasionally to prevent it from sticking. If the soup has thickened during storage, add a little stock, water, or cream to reach your desired consistency. Re-heat until hot throughout.
• Microwave: Heat in 30-second intervals, stirring between each to ensure even heating. If frozen, you may need to thaw it in the fridge overnight before microwaving. Add a little stock or cream if the soup has thickened too much during storage.