MAKE SOUP: In a large soup pan fry off some chopped onions and garlic in some olive oil. Add in some carrots, celery and leeks, season with salt and fry for a few minutes. Peel,de-seed and chop 1 butternut squash, 1 sweet potato and one regular potato and throw them into the pan. Pour around 1 – 1.5 litres of stock or bone broth into the pan and bring to a boil. Cover and reduce to a slow simmer for 30 – 45 mins. Ladle into a high-speed blender and blitz to make a smooth soup consistency. Serve with a bagel or wholemeal bread with a protein filling like ham, cheese & tomato, turkey & bacon, or chicken & avocado.
ROAST IT: Peel, de-seed and chop some squash up into 3-4cm chunks. Toss in a little olive oil, a drop of maple syrup, salt and cinnamon. Line a tray with baking paper and spread the chunks out evenly, making sure they are not crowded, retaining a little space between each piece. Roast at 220c for 25-35 mins, tossing halfway through. Serve with pan-fried seabass and green beans.
MASH IT: Peel, de-seed and chop some squash up into 3-4cm chunks. Toss in a little olive oil and salt. Line a tray with baking paper and spread the chunks out evenly, making sure they are not crowded, retaining a little space between each piece. Roast at 220c for 25-35 mins, tossing halfway through. Transfer to a large saucepan and use a potato masher to mash into a smooth consistency. Serve as a side to stews or grilled poultry and steak.
