Squash And Vegetable Soup

It’s that time of year when everywhere you look, pumpkins and squashes adorned the shelves in shops.

If you’re looking for something to do with them other than carving out ghoulish faces or pumpkin pie, look no further!

This delicious soup is hands down the tastiest thing I make at this time of year, and to make matters even better, my kids eat it! Surely that’s worthy of a parent point?!

Ingredients (serves 4 with plenty for seconds);

1kg Squash or pumpkin

2 carrots, cubed

2 large potatoes, skin on cubed

2 small onions, sliced

2 cloves of Garlic (or more, depending on taste buds)

2 pints of Vegetable stock

Sprigs of Rosemary & Sage

Seasoning

3 slices of brown bread

1tbsp olive oil

Method;

Start off by quartering the squash and carefully cut off the skin. Cut into large chunks, deseed and chuck them into a large saucepan.

Next, add the remaining vegetables and crushed garlic. Remove the herb leaves from the stalks and roughly tear up and pop on top of the vegetables.

Cover the ingredients with 2 pints of vegetable stock and bring up to boil on a medium heat.

Reduce the heat to a simmer and leave to cook for about 35/40 minutes, stirring occasionally.

The next part is up to you and depends on your preference. You can eat the soup nice and Chunky as it is, or you can pulse it with a handheld blender for a few seconds. I chose the latter as my kids like their soups nice and smooth.

While the soup is cooling down, roughly chop up 3 slices of bread (crusts off) to make some croutons and place a large frying pan onto a low heat to warm up. Add a splash of olive oil and add the cubed bread.

Gently fry until the croutons are nice and crisp on each side, it should only take a couple of minutes.

Now serve up the soup and pop some crispy croutons on top.

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