Butternut, Ginger and red Pepper Soup



A tasty soup with a bit of a zing from the Ginger – mmm my ┬ákind of soup.



1 Butternut squash, peeled and diced

1 red onion

1 or 2 red peppers

Coarsely grated ginger

1/2 tsp chilli flakes

parsley to garnish

75g of wholemeal/seeded bread cut into small chunks

1/2 tsp mixed herbs

800ml any stock of choice

2tbsp vegetable oil



  • Place the onion and garlic (if using) into the pan with the oil and cook until softened.
  • Add the butternut Squash, red pepper, ginger and chilli flakes
  • Stir being careful that nothing gets burnt
  • Pour the stock over the mixture
  • Leave to simmer with a lid on until the butternut is soft
  • Put the chunks of bread onto a baking tray. Drizzle with some of the oil and all the mixed herbs and season with black pepper.
  • Transfer to a blender until smooth
  • Serve with croutons and garnish in the middle

This soup freezes well.



Food Frenzy


As the biggest foody day of the year in the Uk passes, its time to make the most of what is left rather than throwing the whole lot away.

A couple of sharp knives, a black pen, lots of small freezer bags and scales are required. I just slice off all the meat left (chicken and gammon) and weigh the meat before putting it into small bags. I thought this might be an easier way when using in recipes or grabbing a small amount for sandwiches, rather than having excess defrosting which you know won’t get used.

Next I chop up any fresh veg but especially onions and celery and throw them in the casserole pot with the chicken carcass. Add water, stock cube and let the Aga (oven) do the rest.


Some of this I whizzed up into soup and bagged. Some was bagged just for chicken stock for using in subsequent recipes at a later date.



Is there really any point in doing any of this? Monday morning arrives after the festive break – Help what can I take for lunch? Bingo, just grab a bag of frozen soup and a microwave container and a healthy lunch is done in seconds.