This time of year our diet changes radically. We go from eating light lunches at work and tasty evening meals to days of rich food and mince pies.
One of the ways we try to manage our weekly shopping and our weekly diet is to plan our menu 7 days ahead.
Over the holidays we’ve made sure to balance the big standout meals with light, tasty ones.
Soups are a great way of breaking up the food binge!
Tonight we made a really simple, but no less delicious autumnal squash soup. It’s quick to prepare and easily serves four people (or keeps well in the fridge if you’re fewer in number).
Any medium sized squash will do, including butternut. I love finding new crazy looking squashes in the farm shop to use as a base. It’s worth having a squash in the cupboard just in case you need to make a quick soup (or risotto for that matter) as they keep fairly well.