Roasted Butternut Squash Salad

Serves 1-2

As if we are at the end of October! I feel like the time is just flying away at the moment and there are so many things to do. It’s so important that at busy times we remember to take some time to have some good, simple and honest food. I love this gem of a recipe, it’s so easy and so tasty. This is a deliciously sweet and warm plate of heaven to bring you some joy for lunch or dinner.

Ingredients:

  • 1/2 butternut squash, peeled and cut into chunks
  • 2 tbsp olive oil
  • Smoked paprika
  • 1 tbsp Lyle’s golden syrup
  • 1 tbsp tahini
  • 1 dsp seed mix
  • Crushed black pepper

Method:

  1. Preheat the oven to 190°
  2. Place the butternut squash on a baking tray and sprinkle over some smoked paprika. Drizzle over a tablespoon of olive oil and place in the oven. Bake for 40-45 minutes or until lightly charred and cooked through. (Mix the squash half way through cooking)
  3. Make the dressing by mixing all other remaining ingredients together in a separate bowl.
  4. Once the squash is cooked, place in the dish of choice and drizzle over the dressing. Sprinkle over the seed mix evenly and serve.

Roasted Sweet Potato & Carrot Soup

Can you guys believe that we are in October, seriously?!? Where has the time gone this year? It’s flying by! It’s definitely cooling down around here and let’s be honest, soup season is back up and running. It’s getting back into the cosier and warmer clothes and those heartier meals. Apt for this time of year, sweet potatoes and carrots make a flavourful soup packed with delicious flavours and nutrients.

Serves 2

Ingredients:

  • 2 sweet potatoes (I medium sized and 1 small) peeled and roughly chopped
  • 2 medium sized carrots, peeled and roughly chopped
  • 2 shallots, outer skin peeled off
  • 1 garlic bulb, peel off the flaky outer bits but keep bulb whole
  • 2 tbsp olive oil
  • 600ml vegetable stock
  • Salt
  • Crushed black pepper

Method:

  1. Preheat the oven to 200°C
  2. On a baking tray place the sweet potato, carrots, shallot and garlic. Pour over the olive oil, season with salt and generously with the crushed black pepper. Place in the oven and bake for 35-40 minutes (mix about half way through) or until soft and browned.
  3. Place the vegetables (excluding the garlic) in a pan. Using your hands gently squeeze out the contents of the garlic bulb (once cooled a little) into the pan. Pour over hot vegetable stock and mix all ingredients together.
  4. Using a hand blender blitz the soup until smooth. If you would prefer the consistency to be slightly runnier add a splash of water to loosen it up. Taste and season if necessary.

Best served hot.

Spicy Tomato Soup

Soup is the way forward now that autumn has fully arrived. As the days get colder and wetter, soup is a constant go to. They don’t take much time to prepare and cook, and can be so versatile which I love so you can always mix up these recipes as you like. This recipe is perfect after a long day at work and you’re not quite feeling a long winded time in the kitchen cooking.

Serves 2

Ingredients:

  • 1 can (400g) peeled plum tomatoes in tomato sauce.
  • 1 small yellow onion, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 1/4 tsp cumin
  • 250ml vegetable stock
  • 1 tbsp olive oil
  • 1 small red chilli, deseeded and roughly chopped
  • Salt
  • Pepper

Method:

  1. Start by frying the onion and garlic in the oil on medium heat until soft and lightly browned.
  2. Add the chilli, cumin and season with salt and pepper and continue to fry for 2-4 minutes.
  3. Then add the tomatoes and the juice from the can and bring to a gentle boil.
  4. Pour in the vegetable stock, drop the temperature to medium-low and leave to cook for 10-12 minutes.
  5. Using a hand blender, blitz the soup until smooth. Serve immediately in a bowl with your favourite crusty bread.

Best served hot.