Start soup. To buy: 1 small container apple juice, 1 container low sodium vegetable broth, 1/2 pound red or yellow potatoes, ...

Squash soup is the ultimate winter comfort food, whether you prefer butternut, kabocha or delicata varieties. We love red curry, crispy pancetta and smoked cheddar in creamy squash soups ...

Fried bacon and sage with a swirl of cream makes the perfect garnish for this autumnal butternut squash soup. Serve with a chunk of bread for dipping. Preheat the oven to 190C/170C Fan/Gas 5.

It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.

Nothing gets wasted in Nigel Slater's butternut squash soup: the crisps that go with this easy soup are made with rosemary-speckled squash peelings. Peel the butternut squash and reserve the long ...

Once they’ve softened, you can add the stock and the cubes of squash. Let simmer for ten minutes, or so. Once the vegetables are very soft and you’ve let the soup simmer, grab your immersion ...