Tried and Tested: Autumnal Soup Idea

The shops are full of pumpkins (not just for carving for Halloween, you know!) and butternut squash this time of year which are perfect for deliciously warming and filling autumnal soups.

And the colour of the soup becomes amazing! 

I rarely make the same soup twice as it all depends on what is in my larder at the time...

Here is this week's soup:

Fry some

• onion,
• garlic,
• a couple of stalks of chopped up celery

chop up and add

• a large butternut squash
• 2 carrots
• 2 parsnips
• 2 potatoes
• 2 stock cubes
• enough water to cover the vegetables

Let it cook till the vegetables are soft and use a handheld blender to whizz it all up. You don't have to blend the cooked vegetables, but I think this improves the flavour.

Add

• 1 tin of chickpeas
• 1 pack of bacon which has been cut into small pieces and fried
• season to taste

Serve with chunky pieces of bread

Tip: The Professor and Our Boy always add a tsb or two of vinegar (balsamic or red wine vinegar) to their soup bowls.

This gives it a bit different, but interesting taste.
And as The Professor would say -
"all food can be improved with a little parsley".