Recipe: Creamy Moroccan style butternut squash soup

One of my favourite things to make in the Autumn/Winter months is soup. This recipe is one of my favourites - affordable, different and delicious (if I do say so myself!). Adapted from my first butternut squash soup recipe, I've altered the ingredients slightly to make the flavour a lot more north African by adding harissa, goats cheese, coconut milk, curry powder and some other spices. This soup makes a delicious lunch and should keep for about a week in an airtight container in the fridge.

This recipe makes around 4 to 5 bowls.

Ingredients:
1 whole butternut squash (skinless, roughly cut into 2cm cubes)
1 whole red pepper (deseeded and roughly chopped)
1 whole red onion (roughly chopped)
2 teaspoons of ginger paste
2 cloves of garlic crushed
100g of goat's cheese
500ml of chicken stock (a stock cube + water is fine)
Olive oil
1 teaspoon of harissa paste
1 teaspoon of clear honey
2 tablespoons of lemon juice
1 teaspoon of curry powder
1/2 teaspoon of chilli powder
1/2 teaspoon of crushed chilli flakes
2/3 a can of coconut milk
Salt and pepper to taste

1. Put squash, pepper and onions into large roasting tin and lightly drizzle with olive oil. Toss to all vegetables are coated.
2. Add garlic, ginger, harissa, honey, lemon juice, curry powder, chilli powder and flakes. Season with salt and pepper to taste (you can always add some more later). Toss veg again to seasoning is evenly distributed.
3. Put into the oven on a medium to high heat until squash is soft. In my oven this took around 40 mins, but keep an eye on it. It doesn't matter if your peppers and onions are slightly charred at the edges!
4. Remove roasting tin from oven and transfer contents into large saucepan if you have a handheld blender like me (put it straight into a free standing blender if you have one).
5. Roughly blitz veg to get it started, then add stock and blend again.
6. Crumble in the goat's cheese stirring it through to ensure it melts. Blend again.
7. Then add coconut milk and blend for the final time until consistency is smooth and silky.Taste, and add extra seasoning if it needs it.
8. Reheat if required and serve with a warm flatbread.