As a Mum trying to live an ‘eco-friendly’ life I sometimes find that it can be tough to get the inspiration you need to serve seasonal food at mealtimes. It’s so much easier to reach for convenience food. Food with questionable origins…
With that in mind, I thought that it might be helpful to post up recipes that use produce that is in season.
I love soup right now. The weather has turned chilly and soup is the perfect Autumn meal. This recipe from delicious magazine uses seasonal squashes, apples and cheddar for a bowl full of comfort.
- 1 medium squash
- Olive oil
- 2 onions
- 3 apples
- 1½ tbsp grated horseradish (from a jar)
- 1 litre vegetable stock
- 200g good quality bread
- 100g mature cheddar
- Fresh thyme sprigs
- Heat the oven to 200°C/180°C fan/gas 6 and line a baking sheet with baking paper. Roughly chop and deseed the squash, toss with a glug of olive oil, season and spread over a large baking tray. Roast for 10 minutes.
- Cut the onions and apples into wedges, then add to the tray. Roast for 40 minutes, tossing occasionally, then put everything in a large saucepan. Add the horseradish and vegetable stock, then season very well. Bring to a simmer, then blend until smooth. Keep warm.
- Tear the bread into small chunks, toss with a glug of olive oil, then spread over the prepared baking sheet. Grate over the cheddar, filling the gaps between the bread with cheese. Bake for 8-10 minutes until golden and crisp.
- Ladle the soup into bowls, then lay the cheesy croutons on top and scatter with fresh thyme sprigs. Enjoy.