Ingredients

• 1 butternut squash, peeled and chopped into cubes, seeds reserved
• 3 tbsp Co-op Irresistible cold pressed rapeseed oil
• 1 tbsp chopped fresh rosemary, plus extra to garnish
• 1 tbsp chopped fresh thyme, plus extra to garnish
• 1 large onion, roughly chopped
• 2 large Co-op British carrots, roughly chopped
• 1 celery stick, roughly chopped
• 1 red pepper, roughly chopped
• 3 large garlic cloves, crushed
• 1 litre vegetable stock, made with 2 stock cubes
• 150g Co-op Irresistable chorizo sausage, skin removed, cut into 2cm slices

Method

1. Preheat the oven to 180°C/fan 160°C/gas 4
2. Toss the squash with 2 tbsp of the rapeseed oil
3. Spread out on a large baking tray and roast for 20 mins
4. Add the herbs, gently toss again and roast for a further 15 mins, until the squash is soft
5. Meanwhile, add the remaining 1 tbsp rapeseed oil to a large pan and warm over a medium heat
6. Fry the onion, carrot and celery for 3-4 mins, until they start to soften
7. Add the pepper, cook for another minute, stir in the garlic and cook for 1 minute more
8. Pour in the stock and simmer for 2-3 mins, then add the roasted squash and take off the heat
9. While the stock is simmering, fry the chorizo in a small pan for 5 mins until crisp
10. Blend the stock until smooth, return to the pan and warm over a low heat for 2-3 mins
11. For the topping, lightly toast the squash seeds and remaining herbs for 1-2 mins
12. Serve the soup in bowls topped with the chorizo (plus any oil from the pan), the toasted seeds and herbs