Roasted Butternut Squash Soup

There’s nothing like the cosy warmth and tasty autumnal feel of Butternut Squash Soup, particularly roasting the butternut squash first really brings out the sweet flavour. You can also use Pumpkin in place of butternut squash as a similar alternative.

Either way this super easy delicious soup is a great all rounder. Silky smooth and full of flavour, I have served this soup often and everyone has loved it.

  • Prep Time 10-15 minutes
  • Cook Time 35-40 minutes
  • Serves 4

Ingredients

  • 1 Whole Butternut Squash
  • 2 Onions Red or White or 1 Leek
  • 1 Small Potato
  • 2 Garlic Cloves
  • 2 Dessertspoons of Butter
  • 2 Tablespoons of Olive Oil
  • 1 pint of Chicken or Vegetable Stock
  • 1/2 teaspoon of Chilli flakes
  • Salt and Pepper

Method

  • Warm the oven 200C/400F Fan 180C or gas mark 6
  • Peel, chop and de-seed the Butternut Squash, peel and chop the Potato into roughly 1 inch cubes.
  • Grease a baking tray with some of the olive oil place the Butternut Squash and Potato on it, pour over the rest of the olive oil and season with salt and pepper stir around with your hands ensuring everything has a coating and pop in the oven for 25 mins.
  • Peel and chop your Onions and Garlic Cloves and place in a large pan with the melted butter on a low heat for approximately 5 mins or until soft. Put to one side.
  • Prepare the stock and pour into the onion and butter mixture.
  • Once cooked add in the Butternut Squash and Potato.
  • Either blend in the pan with a hand blender or transfer to a liquidiser
  • Return to the heat and season with salt pepper and chilli flakes stir until warm enough then serve.
  • For a creamy version you can add in a splash of creme freche or cream, but personally I love it as it is.

Other Soup Recipes

Click on the links below to see some of my other favourite soup recipes you may like.

Roasted Mediterranean Vegetable Soup

Broccoli and Stilton Soup

Leftover Vegetable Soup

Roasted Sweet Potato Carrot and Lentil Soup

Leftover Vegetable Soup

This warming vegetable filled soup is an adapted version past down the family from what was probably originally Scotch Broth. It is the most favoured soup according to my husband, so if you prefer a more watery soups (as he does) This could be the one for you!

It is made with surprisingly little veg and/or meat, so can be made vegan and vegetarian, just by changing to a vegetable based stock and using oil and not butter to soften the onion. For a meat version adding a small amount of chicken, turkey, mutton or ham joint with a chicken stock, will work. It is literally made with leftover bits of whatever veg you have hanging around. If you are trying to avoid food waste or trying to make a meal out of next to nothing, this really ticks the box.

The vegetables do tend to sink to the bottom when your ready to serve enabling a watery version soup with a few bits for one person and a heartier version with lots of veg for another. This is one versatile cosy soup, and ideal in helping to reduce symptoms of a cold or flu, particularly if you are adding plenty of garlic and onion, and /or boiling a chicken carcass for stock or even using a chicken stock cube.

So how do you make this easy to make nourishing soup.. let’s start!

  • Prep time – 15 mins
  • Cook Time – 15 mins
  • Serves 8

Ingredients

  • 1 Onion or leek
  • 1 Small potato
  • 1 Carrot
  • 2-3 Garlic Cloves
  • 2.5 pints of stock either vegetable or chicken
  • 2 knobs of butter or 1 tablespoon of oil to soften onion
  • Salt and Pepper for seasoning
  • 2 tablespoons of Rice, Lentils or Broth Mix

Above is some basic ingredients to use, as you can see in the pictures below, I only actually used 3/4 of an onion as that was all I had. Other vegetables to that work well include :- swede, turnip, broccoli, mushrooms, cauliflower, kale, cabbage. You only need small amounts, which is why leftovers from perhaps a Sunday lunch work well.

Method

  • Prepare all the veg you are going to use by washing, peeling and cutting them up very small, as small as you can manage.
  • Heat the oil or butter in a large saucepan
  • Add the onion and/or leek as well as the garlic and soften for 2-3 mins
  • Add all the other prepared vegetables and stir to coat slightly with the fat/oil 1-2 mins but don’t allow them to burn, add a small amount of stock if necessary.
  • Stir in all of the stock, once it starts to boil turn down to a simmer add a seasoning of salt and pepper and cook for approximately 10-15 mins until vegetables are soft.
  • Serve and enjoy.

Other Soup Recipes

Click on the links below to see some of my other favourite soup recipes you may like.

Roasted Mediterranean Vegetable Soup

Broccoli and Stilton Soup

Roasted Butternut Squash Soup

Roasted Sweet Potato Carrot and Lentil Soup

As mentioned above Chicken Soup is widely known as helping with cold and flu symptoms. For further relief of cold and flu symptoms see my blog post by clicking the link below.

Quick Cold Remedy That Works

Broccoli and Stilton Soup

This seriously tasty comfort soup is smooth and full of flavour. It really is a meal in itself, an ideal curl up cosy dinner on a cold and wet day, when you just want to keep the door shut and the fire on. Having said that, I have also used it as a starter for a dinner party, perhaps limit the amount served and the breadbasket otherwise they will be full before main!

Like most soups it can be adapted and there are other versions to try that include cream and not potato, as well as other adaptations.

I like to keep it simple and easy, and as no oven baking is required it’s super quick!

  • Prep time 4 mins
  • Cook time 10-15 mins
  • Serves 4

Ingredients

  • 1 Whole Broccoli
  • 1 Small Potato
  • 1 Onion preferably white, (you can use red, it just changes the colour slightly)
  • 80g of Stilton or blue cheese
  • 2 heaped tsp butter
  • 1 pint of vegetable stock
  • Black Pepper for seasoning

Method

  • Chop up the onion, potato and broccoli (including the stalk- chop the stalk and potato small)
  • Melt the butter in a large pan and add the onion, allow to soften (around 2-4 mins) and add some water if needed.
  • Add all of the chopped broccoli, potato and stock. Once it starts to boil turn down to simmer for about 5-8 mins or until you can get a fork in the broccoli and potato.
  • Once soft, turn off heat add pepper and crumble or grate in the cheese, stir in to give it chance to melt, then hand blend or pop into a liquidiser.
  • Add more pepper to taste
  • Serve and enjoy.

Other Soup Recipes

Below are my other favourite soup recipes you may like

Roasted Mediterranean Vegetable Soup

Leftover Vegetable Soup

Roasted Butternut Squash Soup

Roasted Sweet Potato Carrot and Lentil Soup

Quick Cold Remedy That Works

I have been using this natural cold remedy for myself and family for years. It helps with all miserable symptoms of cold and flu…. runny nose, sore throat and coughing. If I feel a cold coming on I will usually have a drink as soon as possible to start increasing my vitamin C levels and boosting my immunity.

As staying hydrated is an important part of reducing symptoms this warm drink helps with that. The vitamin c in the fresh orange juice and lemon, the natural antibacterial properties and immune boosting properties of garlic and calming effects of honey which coats the throat helping coughs as well as being an antioxidant. All work together to help reduce and ease cold/flu symptoms.

(Honey should not be given to children under 1 as there can be a risk of causing Botulism, for information on this illness click here ).

Its a quick and easy recipe, and well worth a try. I will usually have 2 or 3 glasses of this per 24 hour period, as well as water and any other beverages.

Recipe

  • 80 ml fresh orange juice
  • 1 to 2 cloves of garlic
  • 1 slice of lemon
  • 1 teaspoon of honey
  • hot water

Method

Pour the orange juice into a 1/2 pint glass or large mug, add the slice of lemon. Slice the garlic cloves in half and add, top up with hot water (1 cup or more), add the honey and stir. Allow to cool slightly before drinking.

Chicken Soup is also well known to help with cold and flu symptoms. My Leftovers Vegetable Soup recipe has a chicken version to see this recipe click here

Please note this post does not replace the advice given by a qualified doctor. If you have any health concerns or persistent symptoms you should contact your doctor/health practitioner.

Roasted Mediterranean Vegetable Soup

There’s nothing not to love about this easy, healthy, tasty, hearty, soup . You can also switch or add other vegetables so don’t be frightened to experiment.

Ingredients

  • 200g Tomatoes
  • 1 medium courgette
  • 1 red onion
  • 1 pepper
  • handful of mushrooms (optional)
  • 1 whole garlic
  • 1 x 400g tin of tomatoes
  • 750ml of vegetable stock
  • salt & pepper
  • 1/4 tsp Chilli flakes
  • 1 heaped tsp dried or fresh basil
  • olive oil

Method

  • Preheat the oven 200 C (Fan 180 ) 400F (Fan 375)
  • Generously cover a baking sheet with olive oil
  • Wash and cut vegetables and place on the baking tray
  • Garlic – remove as much of the outer skin that you can and slice of the top of the whole garlic
  • Season with salt and black pepper
  • Generously sprinkle more olive oil on top and with hands mix and turn everything together ensuring everything has a coating of oil.
  • Pop in the oven for around 30 minutes.
  • Once out put the garlic carefully to one side
  • Place the roasted vegetables into a large saucepan, add the tin of tomatoes and the stock and place on the heat.
  • Return to the garlic place on a breadboard the skins should pretty much be falling off or squish out once pressed with the side of a knife. If it does not pop them back in the oven for another 10 minutes. Place garlic in saucepan with other veg, basil and chilli flakes.
  • bring the contents nearly to boil and then simmer for 10 mins.
  • Take off heat, and use a blender to create a smooth consistency.
  • Serve with your favourite crusty bread and enjoy!

Top Tips

  • Serves 4
  • For increased volume without losing flavour add another tin of tomatoes and/or 500ml 1/2 pint of stock, you will have a thinner consistency.
  • Freezes well if using a jar to freeze, remember to keep an inch space from the rim and preferably stand upright.

Other Soup Recipes

Click on the links below to see some of my other favourite soup recipes you may like.

Leftover Vegetable Soup

Broccoli and Stilton Soup

Roasted Butternut Squash Soup

Roasted Sweet Potato, Carrot and Lentil Soup

How To Make Dairy-Free Milk

Making your own dairy-free plant based milk is easy, eco-friendly and good for you. Here are 3 options – Oat Milk, Almond Milk and Rice Milk. I frequently make these at home mixing with a blender and storing in glass jars that I constantly reuse. Think of all those plastic bottles and cartons that no longer need to be processed or possibly going into landfill, depending on your recycling options.

It’s super easy and very satisfying. See the recipes below.

Oat Milk

Although I have soaked for just 2 hours when in a rush, for best results soak oats overnight.

Ingredients

  • Oats 1 cup
  • Water 4 cups
  • Salt 1/4 teaspoon
  • Maple Syrup 1 tablespoon

Method

Start by soaking your oats overnight. It doesn’t matter how much water you use as long as they are covered in enough water.

Once soaked sieve or strain them getting rid of the old water and giving them a rinse with cold water.

Place in your blender, add the fresh water, salt and maple syrup then blend for 1-2 minutes, or until you have a smooth consistency.

Then simply strain the contents of the blender through a strainer, sieve or muslin cloth, and voila! You have a creamy tasty oat milk!

The milk will last approximately 4-5days. So it is important to make enough for your use but not too much. Once you have done it a few times you really get very quick, its just remembering the soaking. You can play with the sweetening flavourings too.

Almond Milk

For best results soak the almonds in water overnight.

Continue reading “How To Make Dairy-Free Milk”

Best Everyday Cookbooks That Helped!

Here are my 5 Top Cookbooks for usability in the kitchen. One of the key elements has been accessibility to ingredients as well as meal cost. In this challenging 18 months, how we live our lives, and certainly shop has been modified or even changed completely even if it has only been temporary. Plant based meals are now common place and encouraged so testing and including plant based cookbook options was a must.

The following cookbooks all have great recipe ideas for all culinary tastes and budgets, and of course they always make for great gift ideas, and all of them can conveniently found on bookshop.org. For UK bookshop.org click here. For US bookshop.org click here or for Amazon, just click on the image!

Fakeaways – Dale Pinnock

Just before lock down in the UK I had happened to pick up this great cookbook by Dale Pinnock at my local library . So pleased I did , as with takeaways shut, this was a great go to alternative. He advertises as a healthy, budget-friendly takeaways for everyday cooking, and it did do what it said on the tin!

One of my bug bears is ingredients I’ve never heard of or cant find in my local supermarket. Given the restrictions during lockdown, this was even more relevant. The book is broken up by chapters for each countries recipes. It covers Indian, Chinese, Italian, Japanese, Middle Eastern, Thai and grills and classics. So a wide range is covered . I happened to start off with the Egg and vegetable fried rice, which was lovely. I also made it with with white rice when I didnt have brown and even a mix of the two, when rice stocks were low at my house. They were all equally delicious.

As we love an Indian, I quickly went to that department. The Power Pilau Rice, although I didn’t bother with the goji berries, as I didn’t have any. The Chana Masala was also great. I didn’t worry too much with the Italian dishes just because I make a lot of Italian anyway. Although I did like the sound of the Spaghetti Puttanesca. The Middle Eastern Fasula was nice, although I swapped in a non meat alternative. The whole family loved the Thai-Style Lentil Stew. Although I didn’t have lemongrass stalks and used lemongrass paste instead.

Continue reading “Best Everyday Cookbooks That Helped!”