For me, soups are always superior when the veg has been roasted beforehand (as opposed to boiled), said Flora Shedden. The squash and apple in this recipe both develop a lovely natural sweetness when they are left to roast and caramelise; the other great thing about this recipe is that you just shove everything in a tray to cook together.

Ingredients (serves 4-6)

1 butternut squash (about 900g), peeled and deseeded, then cut into 1cm slices

2 eating apples (about 250g), cored and cut into 1cm slices

1 large onion (about 250g), cut into wedges

4 garlic cloves, peeled but left whole

45g fresh root ginger, peeled and roughly chopped

45g/3 tbsp apple cider vinegar

10g sage leaves

1kg chicken (or vegetable) stock olive oil, for cooking

sea salt and freshly ground black pepper

yoghurt

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