Soup Kitchen part 1.

 As mentioned previously I do love to cook and this time of year when the weather starts to turn theres nothing that I like better (well kitchen wise that is) than making soup. Every week I make a different soup for my weeks lunches. So I thought I would share one of my favourites, roasted squash.

Take,
2 squash, I used one butternut and one harlequin.
1 tin of chopped tomatoes.
2 medium potaoes.
3 garlic cloves.
1 tbsp fennel seeds.
1 ltr of boullion vegetable stock.
Salt and pepper to season.

• 1st pre-heat the oven to 200, meanwhile cut the squash in half, remove seeds and season.
• Place in oven proof dish and roast for approx 30/40 mins until soft.
• Whilst the squash is roasting dice the potatoes, slice the garlic, grind the fennel seeds and make up your stock.
• Add the potatoes, garlic, stock and tomatoes to a large pan, bring to a boil then simmer for 20 mins.
• Add your ground fennel seeds.
• By now your squash should be done so scoop the flesh out (mind your fingers, hot stuff!) and add to the pot.
• Simmer for 10 more minutes, then remove from the heat and blend!
• Season to taste and enjoy with some crusty bread. 

   Hope you like it! e xx