• This is a very simple winter soup. It can be made in bigger batches and frozen for easy winter meals. Serve with crusty bread or rolls. For a little variation, you can also add orange zest or 2ml curry powder to the stock.

    Mixed squash soup

    Serves: 4
    Cooking Time: 50 mins

    Ingredients

    • 500ml water
    • 30ml good-quality vegetable
    • stock powder
    • 1kg mixed squash, peeled, seeded
    • and diced (we used hubbard, pumpkin and butternut)
    • 2ml ground nutmeg
    • 50g butter
    • 60ml cake flour
    • 300ml fresh cream
    • salt and freshly ground black pepper, to taste

    Instructions

    1

    Bring the water to the boil in a large pot.

    2

    Add the vegetable stock, squash and nutmeg. Simmer until soft, about 25 minutes.

    3

    Melt the butter in another pot and gently sprinkle the flour over the butter to make a roux. Add the cream slowly, stirring continuously. Once it has thickened, season and set aside.

    4

    When the squash is soft, liquidise the mixture. Add the white sauce and serve while still hot.

    Notes

    A roux is a mixture of butter and flour to make a paste that has the consistency of soft glue. It is used to thicken soups and sauces. You can make the soup ahead of time and re-heat gently when you are ready to use.

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