Autumn is here which means I am very happy surrounded by a variety of squash freshly delivered from Riverford Organic Farmers.

It may be sunny out but it’s getting colder which means soups can replace salads for lunch and with the discovery of sweet potato toast recently, I no longer have to miss that chunk of crusty bread to go alongside.

Find a sweet potato that is going to be big enough to look like a slice of bread! Cut it the same thickness as a sliced loaf. Get over the fear of electrocution and pop it in your toaster! It will probably take three or four goes before it’s nicely browned and soft to eat – test it with a fork. If the fork goes through easily then it’s ready.

Roast squash soup is so easy to make.

I used half a butternut squash and a small bonbon squash in mine. Cut squash in half, de-seed and roast cut side down for half hour or so until soft.

Gently fry some onions or shallots in a little oil (avocado or bacon fat), add a couple of crushed garlic cloves then scoop out the flesh of the roasted squash and add. Pour in a litre of chicken stock. Simmer for twenty mins. Blend till smooth with handheld blender or food processor.

Wrap up warm and enjoy!!