I love this time of year, the tastes change and I find myself craving more stubstantial earthier tasting food, soups and stews, mushrooms and apples. The way the seasons pass is wonderful, we had our first fire of the season, and to mark it I wanted something earthy and warming.
Here’s my simple soup recipe with crookneck squash, red lentils and warming spices.
Sweat off a finely chopped onion and a couple of chopped garlic cloves in olive oil, in a large saucepan, add a teaspoon of fennel seeds, a dried chilli ( I used a smokey chipotle to add an extra smokey element). Let the spices toast slightly to release their flavour, and add a cup full of red lentils and a chopped medium squash. Cover with vegetable stock or boiling water and leave to simmer for 40 mins before blitzing with a hand blender.
Serve with a good dollop of plain yoghurt, some chopped chives, croutons and a sprinkle of salt and pepper. Then wait for the glow of autumn warmth.
I’m planning on posting a series of good heartwarming autumnal recipes, so watch this space.