As the summer slips away and mornings grow noticably cooler, culinary thoughts turn to hearty, warming, autumnal soups and broths.

Roasted squash soup is the perfect dish to enjoy whilst looking out on falling leaves and crackling bonfires - and even better, this recipe is free from wheat and dairy products. The main vegetable ingredients - squash and onions - are readily available from the garden and preparation is relatively simple.

Here's what you need...

1 squash
1 large onion
1 gluten free vegetable stock cube
1 ½ pints of sweetened soya milk
Salt and pepper to taste
1 table spoon of mixed herbs

...and here's what to do;

Cut squash into large chunks, peel and remove seeds. Place on oven tray and sprinkle with a little olive oil, salt and pepper. Roast in the oven for about 30 minutes. Soften onions in a little olive oil, add roasted squash, milk, stock cube and simmer for about 30 minutes. To finish soup use a stick blender or food processor and blend until soup is thick and smooth.