A winter warmer to kick everything off with.
This is a ridiculously easy recipe that is super easy to make and makes a batch of comforting soup that will last for days. This is all in an effort to stop eating so much crap at work by being organised and getting my lunches ready!
Start off with a couple of seasonal squash. Lidl have them in at the moment for about 99p. I used two different ones for this batch.
Peel and chop your squash into equal sized pieces (the squash I chose was an absolute bugger to peel!)- Put them all on a baking tray, drizzle with a generous amount of olive oil and season with salt and pepper
- Add some chilli and garlic. I’m lazy so I use the stuff that comes ready chopped in a squeezy tube! A good squeeze of each is probably about 2-3 cloves of garlic and 1-2 chillies depending on your taste.
- Roast in the oven for about 40 minutes or until tender.
5. When the squash is soft and golden put it into a food processor. Crumble over a chicken stock cube (or veggie if you like). Add about 200mls of boiling water. As my Mum always tells me you can always add more but you can’t take it away.
6. Blend until you’ve reached the consistency you want. I added about 500mls water but I like a slightly thicker soup. Make sure you taste and season as needed.
7. Enjoy with a slice of thickly buttered bread!
I’ve just been to Cardiff to see friends where I picked up this bread from a really cute Danish bakery. If you’re heading to Cardiff make sure you check out Brod. It’s in Riverside and well worth a trip.
Food and Modern Love 