Curried butternut squash soup

Step by step

1. Place the red onion, celery, garlic and carrot into the bowl of the Cook Processor fitted with the Multiblade and pulse for 5-10 seconds until roughly chopped.

2. Replace the Multiblade with the StirAssist. Add the olive oil and select Boil P2. Press Start to activate the programme.

3. After Step 1, add the remaining ingredients and press Start to continue.

4. After the programme has finished, remove the bay leaf and replace the Stir Assist with the Multiblade. Pulse the machine for 15-20 seconds or until the soup is smooth.

5. This soup can be frozen for up to a month, simply divide into portions and freeze in sealable bags. Defrost before reheating.

6. When in season, you can make this soup with any variety of edible squash such as pumpkin.

7. If you have carrots lying around needing to be used you can make this with a mixture of vegetables, using half butternut squash, half carrots (omitting the carrots already in the recipe).

8. Edd is a full time baker, food writer and TV personality. After studying politics at university he realised that the corporate world wasn’t for him and after entering and winning the first series of the BBCs famous 'The Great British Bake Off' he has now fully immersed himself in the world of cooking and baking. His blog, theboywhobakes.co.uk, has been named as one of the best baking blogs by Channel4.com. Edd is the author of three cookbooks - The Boy Who Bakes (2011), Say It With Cake (2012) and Patisserie Made Simple (Oct 2014).