Butternut squash soup with cheesy croutons

This is my sister’s favourite soup, so we make it a lot. I’ve changed it a little, to make it easier to make. The original recipe was from my first cookbook, “Christmas Cooking with Kids” by Annie Rigg, which actually has recipes that I use all year round.

Equipment:

• Large pan

• Large spoon for stirring

• Knife

• Vegetable peeler (if using parsnip)

• Teaspoon

• Tablespoon

• Measuring jug

• Stick blender

• Cheese grater

• Baking tray

• Greaseproof paper

Ingredients:

For the soup:

• About 350g chopped butternut squash (M&S and Sainsbury’s sell this. You could also use half a large butternut squash, peeled and chopped)

• About 3 tablespoons of frozen chopped onion or shallot (or a whole peeled and chopped onion)

• 2 carrots, washed (ideally organic or ones that don’t need peeling, to make it easier. Or you could add frozen carrots with the stock)

• A parsnip (optional)

• 1 tablespoon olive oil

• 1 tablespoon ginger paste (or 2cm fresh ginger, peeled and grated)

• 1 tablespoon garlic paste or 2 teaspoons of asafoetida powder (or 2 peeled and crushed garlic cloves)

• 1 teaspoon smoked paprika

• I litre of vegetable stock (I use mushroom stock)

For the croutons:

• About 4 to 6 slices of bread (ideally a day or two old and preferably sourdough)

• 100g hard cheese (such as Cheddar) grated (or buy ready-grated)

• 1 tablespoon olive oil

Make the soup:

1. Wash and chop the carrots into 2cm chunks (or use frozen carrots, and add them when you add the stock).

2. Optional - Peel and chop the parsnip into 2cm chunks.

3. Make the stock according to the packet instructions.

4. Put the oil in the saucepan and heat on a medium heat for a couple of minutes.

5. Add the onion/ shallot to the pan and fry for a couple of minutes.

6. Add the squash, carrots and parsnip and cook, stirring for a couple of minutes. If they start to stick, add a little stock.

7. Add the rest of the stock and stir.

8. Add the ginger paste, garlic paste/ asafoetida, smoked paprika and stir.

9. Turn the heat down slightly and cook for about 15 minutes, or until the vegetables are soft.

10. Turn off the heat and blend using the stick blender.

Make the croutons:

1. Preheat the oven to 180C/ 350F/ Gas 4.

2. Cover the baking tray with greaseproof paper.

3. Grate the cheese, if you are not using ready-grated.

4. Rip the bread into chunks (or cut it into pieces) over the baking tray.

5. Drizzle the oil over the bread.

6. Scatter the cheese over the bread, as evenly as possible.

7. Bake in the oven for about 15 minutes, until the croutons are golden and crisp.

Serve!

I like most of my croutons on a side plate, or scatter some on top of the soup, whatever you like.

PS The soup keeps in the fridge for a few days, once cooled down, or it can be frozen in an airtight box.