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MMMMMM sounds lovely, I may give this a go and see how I like it! many thanks for your suggestion.

Hi there
I always have a couple of vegetarians to cook for so usually serve a starter suitable for both vegetarians and meat eaters (saves me any hastle)
This year I'm going to start with butternut squash, sweet potato and carrot soup. Very easy to make and can be made the night before.
These quantities serve 6-8 so just adjust accordingly:
1 large butternut squash,
1 large sweet potato,
2-3 large carrots,
1 onion,
clove of garlic,
vegetable stock,
fresh coriander,
butter for cooking,
single cream to taste,
Sweat the onions and garlic in some butter for 5-6 mins.
Meanwhile chop the other veggies into evenly sized (ish) chunks.
Add the vegetables to the onions and toss thouroughly.
Cook on a medium heat for around 10 mins then add enough vegetable stock to just cover.
Simmer for 25-30 mins until all the vegetables are tender.
Take off the heat and leave to cool for 15-20 mins.
Throw in a bunch of fresh coriander and blend the soup to desired consistency.
To serve swirl a teaspoonful of single cream into the soup after plating it and sprinkle over some finely chopped coriander.
I also make this recipe adding a couple of deseeded and finely chopped chillies before blending but leave this out if I'm serving to young kids.
Good luck with your dinner