My Autumnal Squash and Carrot Soup

 

With the season of autumn upon us it is a time for cosy, warm homemade food. I particularly crave soups during this windy season and after foraging in the in laws garden I found the most delicious squash. With some basic other healthy vegetables I made the most amazing autumnal soup. I prefer my soups thick to fill my rumbling tummy. I find on many occasions that I tend to waste vegetables and end of throwing them away. Lately I have trying to come up with new and inventive ways to lower food waste. A great suggestion came my way from nutritional student @manifesting_health to roast the seeds scoped out from this beautiful squash. This is the perfect example of not only a healthy snack but also demonstrating how to limit food waste.

I of course would not have been able to do all this without my trusty little sous chef! I think it is important to include your children while preparing healthy food. Plus Riley loves helping her mummy with all the household activities, I’m taking advantage of it as I feel it will not last.

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For this most delicious soup I used only five ingredients (see below), making it extremely economical and also enough to feed four people. You can add crackers or a warm crusty roll for that little something extra. Add some creme fraiche, or yoghurt if you want that little bit of creaminess and finish off with some freshly grown parsley which I also found while foraging.

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As we all know trying to peel and cut up a squash is a nightmare. I decided to slow cook this soup and had a lightbulb moment. I put the squash in the slow cooker until it softened and the just scooped out the inside. Once this is done I just threw it all into the slow cooker and enjoyed the aroma of autumn make its way through my house until it was ready to serve.

Half a squash

6 carrots

1 onion

Vegetable stock in 400ml water

Parsley

Creme Fraiche or yoghurt optional

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Now to prepare the seeds. You will end up with excess squash on the seeds but this just adds to the delicious taste. I simply used a little olive oil, a sprinkle of sea salt and placed them in the oven. I also love the sweet taste of a roasted sweet potato so I rustled up a few to go with my roasted seeds for a delicious healthy tasty snack.

 

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