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By Simon Christoffersen from

• 1 white onion
• 1 carrot
• 1 small butternut squash
• 1 red chilli finely chopped
• Tablespoon rapeseed oil
• Water
• Salt and pepper
• Juice of 1 large orange

Chop your onion & carrot into relatively small pieces. Do the same with the squash. Add to a medium sized pan along with the finely chopped chilli and oil and sweat down on medium heat until all the veg starts to soften.

Fill the pot with water, bring to the boil and then turn down to a low simmer. Add some salt and pepper and keep simmering until all the veg is cooked through. This should take around 20 – 30 minutes.

When it’s cooked through, blend in the pan with a hand-blender if you have one. Taste & add more seasoning if necessary. Add the orange juice and stir through.

Serve with crusty bread.