It’s soup season. In this sort of weather, there’s nothing nicer than a warming bowlful at lunch, and it’s even better if you made it the night before and have zero prep to do on the day itself. This is one of my favourites: a velvety, ginger-spiked squash and sweet potato soup topped with crisp, harissa-spiced beans and toasted pine nuts for crunch. Do remember to add the lemon juice – it makes all the difference to the flavour – and serve with your favourite bread alongside for a filling meal.
