Tried and tested soup and stew recipes. Always healthy, trying to make a balanced meal.
Spiced squash and sweet potato soup
When winter time comes around there’s nothing quite like a mildly spiced pumpkin or squash soup by the fire. As the weather gets cold the soups keep us warm, but they can be quite high in salt. What I like about spiced soups is that some of the salt can be replaced with herbs and spices.
When it comes to squash and pumpkin, I like to roast then before putting into the soup as it really gives a deeper flavour. I’ve found the Air-Fryer perfect at this task, if you have one they’ll roast perfectly in about 15-20 minutes on a medium setting instead of the oven. If you don’t have time to roast them, instead just slice into smaller pieces and fry in the pan along with the onion and carrot.
