Gone are the summer days when you walk to the market and see piles of gleaming tomatoes, asparagus and ruby coloured strawberries.  But all is not glum, because in their place are the Kings of autumn vegetables, the glorious squash!

Butternut Squash really comes alive when it is roasted. It's naturally sweet flesh lend itself perfectly to be the star of a velvety simple soup. I know that I am not alone here, but I love the fact that autumn heralds the beginning of soup season. There is nothing more comforting than a big bowl of soup.

I've also looked to the seasonal markets for inspiration for the garnish of this soup. Cobnuts are great at the moment with their creamy bite. They really work with the butternut to add some textural dimension to the soup. If you cant find some trusty Kent Cobnuts, then by all means use hazelnuts.