The kid’s are back at school, summer is over and the ‘Free From Gang’ are back with a selection of themed recipes for you all. This month’s theme is ‘Free From Harvest’.
I love autumn, I love crisp leaves and cooking autumnal food such as soups and stews. My contribution to #FreeFromHarvest is a gorgeous butternut squash soup which is packed full of seasonal veg and goodness and is super quick and easy – perfect for a weekday supper.
To make my butternut squash soup with a kick you will need –
2 low salt chicken stock cubes (I use Kallo
600ml boiling water.
1/2 a small onion – finely chopped.
40g dairy-free butter.
2 celery stalks – finely chopped.
1 large or 2 medium potatoes – diced.
1 small butternut squash – peeled and diced.
A pinch of salt and pepper.
1 tsp cayenne pepper.
In a saucepan, melt the butter and fry the onion, celery, potatoes, and squash for 3-5 minutes. Meanwhile, combine the stock cubes and boiling water to create a stock and then pour into the saucepan ensuring all of the vegetables are covered. Add the salt, pepper and cayenne pepper. Bring to a boil before reducing the heat and allow to simmer for 30 minutes.
Once the vegetables are soft, transfer the mixture to a blender and blend until smooth. Add a little more stock for a smoother consistency.
Serve with hot buttered bread and a cuppa!
The rest of the ‘Free From Gang’ have also been working hard to bring you some beautiful seasonal recipes! Nathalie over at Intolerant Gourmand has created a gluten and dairy free apple crumble and a delicious pumpkin risotto. Renee at Mummy Tries has created a selection of beetroot recipes.
Rebecca over at Glutarama has also been baking with beetroot, check out her beetroot brownie cake. Eb over at Easy Peasy Foodie has created two recipes that are already on my ‘to make’ list – vegan easy vegetable korma and peri peri chicken to rival the likes of Nando’s.
Laura over at Dairy Free Kids has made an apple and blackberry crumble, the one and only ‘Free From Fairy‘ herself, Vicki, has performed a miracle and tempted me to eat marrow with her sausage stuffed marrow recipe and Julie from Julie’s Family Kitchen created an almond, pear and chocolate cake.