Chef Stu on Instagram: "This butternut squash soup is thrown together so easily on a sheet pan. Make sure you oil everything up pretty good. 1 butternut squash, 1 red bell pepper, 1 chili, 1lb cherry tomatoes, ginger, onion, garlic and finish with veg stock and cottage cheese for creaminess and protein! Oven 375 for 45-1 hour. I’m making all my soups like this for fall and winter. More recipes like this coming #soupseason"

Calories Tips on Instagram: "Roasted butternut squash soup 🥣✨ (Via: @dr.vegan) What you’ll need: 🎃 Butternut squash 🧅 Red onion & bell peppers 🧄 Garlic & ginger 🍅 Tomatoes or cherry tomatoes 🥥 Coconut milk + veggie broth 🌿 Thyme, rosemary, paprika, cumin, black pepper & chili oil Roast everything until golden and soft, blend with broth and coconut milk for a silky, cozy soup. Garnish with fresh cilantro and a drizzle of coconut milk — pure comfort in a bowl 🙌 🌿 Follow (us) @Calories.Tip

Emily English on Instagram: "HOT MAPLE BUTTERNUT SQUASH SALAD BOWLS Autumnal salads are here, and this is one of my favourites. Sweet, sticky, roasted butternut with a kick of spice, perfect for keeping you warm. Swap goat’s cheese for feta if you like, and add an extra portion of protein to boost if needed. Serves 2 Approx 490 kcal & 23g protein 400g butternut squash, peeled and cut into 2cm cubes 1 small red onion, diced 1 × 400g tin chickpeas, drained (about 240g) 1 tsp olive oil 1 tbsp maple