Delicious creamy autumn soup

As it is Autumn, I thought I would should share my favourite, yet simplest recipe. I love autumn because it feels like that's when the British home grown food comes into its own. In the summer, warm places get their exotic fruit, their oranges, lemons and bananas. But just wait for autumn to come with all these lovely carrots, pumpkins, apples, parsnips, potatoes, courgette and sprouts. The makings of heart-warming food! 

Today I want to share the recipe for butternut squash and potato soup.

This makes 6 portions and shouldn't cost more than £2. Here's all you will need:

1 butternut squash 

3 medium potatoes

1 onion

1 litre vegetable stock 

2 tbsp oil (I use half olive and half sesame, but vegetable oil is fine)

Salt and Pepper to season

1. Peel and chop the butternut squash, making sure to scoop out all the seeds. Slice it into half inch chunks. Peel and chop the potatoes, also into half inch chunks. 
2. Put the oil in a large saucepan. Chop the onion and put this in the saucepan too. When the onions have softened and look a bit transparent, add the squash and potato. 
3. Leave this for a minute before adding the stock.
4. Put a lid of the pan on and allow to simmer for 30 minutes, or until squash and potato are soft.
5. Put the soup in a blender and blend until smooth. 
6. Season with salt and pepper. 

This soup is creamy, healthy, cheap and filling. Everyone is a winner!

If you want to freeze it, then I would like to share a brilliant tip I picked up from my mother in law: freeze it in portions. Cup one portion into one food bag and when it comes to lunch time you can just defrost one bag. Sometimes, after defrosting, you need to stir it a bit to bring it back to the original consistency.  

All your ingredients 

The soup I just got out the freezer for lunch!

Enjoy!