Did the usual trick of cooking 5x too much veg for the roast dinner knowing full well I'd be able to prepare soups for the coming week:
The roasting trays were rammed with parsnip, so these got scooped up and blended smooth with stock cube, roasted onion, roasted garlic and water drained from the boiled veg. I then just blended in a dessert spoon of Patak Korma paste before pouring into a old ice cream tub and refrigerating. It's quite thick so will need watering down a bit when reheated and served. It's a real warmer.
I'd also roasted one of those smallish round, red squashes. They are not as tasty as butternuts, but I blended them with the leftover carrots and half a jar of Dolmio tomato-based sauce that was left over from a pasta the other night. Plus roasted garlic and plenty of chilli sauce and it's got some real taste power! Into another ice cream tub and into the fridge.
Cuppa Soup is simpler!