Roast butternut squash, kale and orzo soup

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Peel, deseed and cut the squash into bite-size pieces. Put in a roasting tin with the rosemary sprigs and chilli, then toss with a glug of olive oil. Season well and roast for 30 minutes until tender and golden.
2. Meanwhile, bring a large pan of salted water to the boil and add the orzo pasta. Simmer for 6-7 minutes until tender, then drain and refresh under cold running water.
3. In a large saucepan, fry the onion in a little olive oil for 10 minutes until soft. Add the garlic and fry for a further 30 seconds. Pour in the stock, cover and bring to the boil. Add the kale, season well, then simmer for 5 minutes. Add the orzo, roasted squash and lemon juice.
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4. Serve sprinkled with grated parmesan, with a hunk of fresh crusty bread.