Roasted Butternut Squash Soup with Pomegranate Garnish

1. Peel and core the squash, cutting it into 1" cubes. Peel and roughly chop the onions and peel the garlic.

2. Place all the vegetables into a roasting dish and cook them in a hot oven 200°C / 400°F / gas mark 6 for 20-30 minutes until they begin to brown. Scatter over the crushed cumin seeds and roast for a further five minutes.

3. Scrape the contents of the pan, including any bits that have stuck, into a large saucepan and add the stock and coconut milk and a good pinch or salt and pepper.

4. Cook until the squash is meltingly tender then blitz in a blender or food processor until smooth.

5. Return the soup to the heat and taste, re-seasoning as necessary.

6. Serve the soup hot with some coriander leaves and pomegranate seeds scattered on top to resemble holly.