Beautiful Butternut squash Soup.

This soup is perfect for a Summers day lunch. It’s filling, light and super delicious.

Ingredients

Olive Oil, Salt and Pepper

250g of Butternut Squash chunks

1 white onion - finely chopped

1 clove of garlic - finely chopped

400ml Coconut milk

1 teaspoon of Carraway seeds

A thumb sized piece of fresh ginger (grated)

300ml of vegetable stock

A splash of double cream (optional)

Method

1. Put the Butternut Squash chunks in a large bowl and season with salt, pepper and olive oil. Then put it in a medium sized roasting tin and put in the oven at 200°C for 20-25 minutes.

2. In a pan put the carraway seeds in with a splash of olive oil and heat them until they sizzle (putting these in first means they’ll add flavour to your dish).

3 . Add the onion and stir over a low heat to soften, but not colour them. Then add the garlic and ginger and continue to sweat for 5 mins.

4 . Add your Squash chunks and keep stirring

5. Next add your Coconut Milk and carefully add the Stock to your soup.

6. Move off the heat and vigorously blend with a stick blender.

7. If your soup is watery you can add a splash of Double Cream as well.

8 . Season to taste.

My Homemade Crotons and Cheese and Rosemary snaps

For the crotons

Ingredients

3 slices of bread (white is best)

Olive oil

Salt and pepper

Method

1 Cut your bread slices into roughly shaped squares.

2 Get a large frying pan and drizzle with oil, turn on your cooker at a medium heat.

3 Put your bread chunks in to a large and season with a lot of olive oil and pepper and salt.

4 Put your bread chunks into the pan and toss them till covered in olive oil once brown or slightly toasted remove of the heat and leave to cool.

5 Sprinkle on to any soup and enjoy.

For the snaps

Ingredients

100g parmesan cheese

1 long sick of rosemary- roughly chopped

Method

1 Line 2 baking trays with baking parchment and pre -heat the oven to 200 degrees.

2 Put the parmesan and rosemary together in a bowl and gently mix together.

3 With a teaspoon spoon the mix on to the baking trays, make sure they are spread out you should be able to get 6-8 on each tray.

4 Bake in the oven until a light golden colour and not burned

5 Serve as a side to go with your soup.