There’s nothing more inviting than the smell of fresh homemade soup. This delicious treat is perfect for warming up on a chilly autumn evening. It’s also a great immune-booster for this time of year!
1 large butternut squash
2 celery sticks
3 shallots or 1 onion
2cm piece of ginger
1 clove garlic
1 tsp mixed spice powder
1/2 tsp of chilli powder
2 litres veg stock
2 Tbsp olive oil
Salt & pepper to season
Peel the butternut squash, potatoes, ginger & garlic clove. Chop the squash and potato in to small chunks. Finely dice the garlic & ginger.
Chop the leeks, celery & shallots in to small chunks.
Place all ingredients into a slow cooker or pan with the stock, spiced & olive oil.
Cook for 45 mins on the hob. If using the slow cooker – 4.5 hours high or 6 hours low.
Once done, use a hand blender to blend to a smooth consistency. Use the salt & pepper to season and stir through. Top with any of the suggested toppings. Pesto is my personal favourite!