Keep Warm with Winter Soups

Squash and chilli soup

  • 1 medium butternut squash, peeled and cut into 1” cubes
  • 1 onion, peeled and finely chopped
  • 1 red chilli, cored, deseeded and finely chopped
  • 1 tin coconut milk
  • Vegetable stock
  • Olive oil
  • Freshly ground salt and pepper

Sauté the squash, onion and chilli in a little oil for a few minutes then cover and leave over a low heat to sweat gently for 10 minutes. Add the coconut milk and enough stock to cover the vegetables. Bring to the boil and cover. Simmer gently for about 30 minutes or until the squash is tender. Season generously and whizz in a blender until smooth.

Bacon and lentil soup

  • 6 oz lentils
  • 2½ pints stock
  • 1 clove garlic, peeled and finely chopped
  • Freshly ground pepper
  • 7 oz bacon rashers, finely chopped
  • Small can tomatoes
  • 1 large onion, peeled and finely chopped
  • 1lb potatoes, peeled and diced
  • 2 tablespoons lemon juice

Wash the lentils before placing them in a saucepan with the stock, garlic, pepper, bacon, tomatoes and onion. Bring to the boil, cover and simmer gently for about 1 hour or until the lentils and bacon are soft. Add the potatoes and cook for another 20 minutes. Whizz in a blender. Add the lemon juice and check the seasoning. Serve hot garnished with crispy fried bacon or grated cheese.

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