Quick recipe: Butternut Squash, Apple and Leek Soup

250g diced butternut squash, 1 chopped onion, 1 peeled, cored and grated English apple, 250g trimmed, washed and diced leek, 1 large baking potato – peeled, washed and cut into small cubes, 1 teaspoon Caraway seeds, 25g unsalted butter, vegetable stock, pinch of ground cinnamon, creme fraiche as a garnish (optional)

Melt the butter in a saucepan.

Add the onion and fry gently for a minute. Add the leek, pumpkin and Caraway seeds.

Fry gently for a further minute or so until soft but without colour.

Add the potatoes and cover with stock.

Place a lid on the saucepan and simmer for 25 minutes until the pumpkin and potatoes are tender. Remove the lid and stir in the grated apple.

Simmer for a further five minutes. Add a pinch of ground cinnamon and remove the pan from the heat.

Blend with a hand blender or liquidiser until smooth then strain back into the saucepan and serve.

Garnish with a spoon full of creme fraiche and chopped parsley.

For more recipes, visit the www.british-leeks.co.uk