Warmth, flavour, comfort and ease. Enjoy! You can add 1 cup of cream, cream cheese, Mascapone cheese, or soya milk to cream this soup up. It will add a rich velvety layer to the taste.

INGREDIENTS

• 2 cups butternut squash, diced

• 2 cups sweet potato, diced

• 1 cup carrots, chopped

• 2 cups onions, chopped

• 1 red pepper, roughly chopped

• 2 cloves garlic

• 3 bays leaves

• 1/2 tsp cinnamon

• 2-900ml vegetable stock

• 1 cup white wine

• 1 cup Salerno mascarpone cheese

• season salt and pepper

INSTRUCTIONS

• Add all ingredients except cheese and salt and pepper to a pressure cooker.

• Seal the lid and place over med/high heat, bring up to boil or when the safety valve clicks up then reduce heat to low and continue to cook for 25 minutes.

• Remove from heat and let cool for 5 minutes, release steam, then remove lid when the safety valve has gone down. Puree soup and add cream and season with salt and pepper.

• Chefs tip: If you are not using a pressure cooker, add 1 hour to cooking time.