PRIDE OF SCOTLAND

Embrace cosy season with warming, hearty meals inspired by Scotland's culinary history, designed to celebrate the art of slow living

- COMPILED BY MELANIE MACLEOD

ROASTED SQUASH AND APPLE SOUP Serves 4 to 6

INGREDIENTS

• 1 butternut squash (around 900g/2lb), peeled and deseeded, then cut into 1cm/1/2-inch slices

• 2 eating/dessert apples (around 250g/9oz), cored and cut into 1cm/1/2-inch slices

• 1 large onion (around 250g/9oz), cut into wedges

• 4 garlic cloves, peeled but left whole

• 45g/11/2oz fresh root ginger, peeled and roughly chopped

• 1/2 fl oz/45ml apple cider vinegar

• 10g/1/2oz sage leaves

• 1 litre/13/4 pint chicken (or vegetable) stock

• Olive oil, for cooking

• Sea salt and freshly ground black pepper

• Yoghurt, to serve

For the crispy breadcrumb topping

• 50g/2oz fresh breadcrumbs

• 50g/2oz pumpkin seeds

• 10g/1/2oz sage leaves, the smaller the better (if large, tear in half

• Olive oil, for frying

1. Preheat the oven to 200°C/ 180°C fan/gas 6.

2. Put the squash, apples, onion, garlic and ginger in a baking tray, then drizzle over the apple cider vinegar and a generous amount of olive oil. Season well, then add the sage leaves. Toss everything together with your hands, then place in the oven to roast for 40 to 50 minutes until the squash is soft and nearly falling apart, stirring halfway through. If your veg is browning too quickly, cover the tray with some foil.

3. Once cooked, spoon the vegetables into a large saucepan and pour over the chicken stock. Use a splash of the stock or some boiling water to rinse out the roasting pan, then use a wooden spoon to loosen any caramelised bits. Add those to the pan with the veg, then bring the soup to the boil and cook for 10 minutes or until simmering.

4. Remove the pan from the heat and use a handheld blender (or food processor) to blend the soup until very smooth. Season to taste.