We never really look forward to the end of British Summer Time, but there are one or two benefits to the temperature getting a bit colder. One is that the tube (the Subway for our American readers) becomes more bearable, and the other is that we can have soup for lunch (which we find a bit weird in July). Here is a recipe for the soup we had last week.
Cut 1 butternut squash and 2 sweet potatoes into small chunks. Drizzle with 1 tbsp honey and some olive oil, and roast at 180C until soft (about 1 hour). Meanwhile, cut 1 onion into rings and gently fry with 2 cloves garlic.
Once everything is ready, throw it all into a pot and add 2l of vegtable stock (made with 1 stock cube), 0.5 tsp chilli and 2 tsp cinnamon. Simmer for 20 minutes and then blitz using a hand blended or liquidiser.