How to make a hearty, warming, winter soup

1: For butternut squash, sweet potato and chilli soup (serves 4): 1 butternut squash (peeled and cubed), 2 large sweet potatoes (peeled and cubed), 1 onion (diced), fresh chilli (to taste), 1 tbsp butter, 1 pint vegetable stock, salt and pepper. Prep: 15mins. Cooking: 40mins. Method: Melt butter and fry onion until soft. Stir in chilli as required and cook for a further minute. Add squash, potatoes and stock and cook until the veg is soft and consistency is soup-like (add more stock if required). Season with salt and pepper and serve with fresh, crusty bread.

2: I love my chunky vegetable soup, and it lasts me for a good few days. Dice potato, carrot, celery and turnip into cubes. Slightly fry in butter or oil, then sprinkle with a bit of flour, and mix until all vegetables are covered. Add chicken stock until all vegetables are covered. Then add bay leaves and bouquet garni and let it boil away until vegetables are cooked but not mushy. I love it when vegetables are still slightly hard to chew.

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