Happy October! It doesn’t quite feel like Autumn yet (24 degrees today, hello?!) plus it’s not really soup weather but I’m going to keep it seasonal because I just absolutely love the colours and flavours of this soup.

Red pepper & butternut squash with pumpkin, chilli and Parmesan croutons. It’s a recipe adapted from my grandparents’ and today I used

3 red peppers

3 red onions

1 large butternut squash

Half a tub low fat cheese spread

Pinch chilli flakes

Pinch fresh thyme

Vegetable stock

Roughly chop everything and fry to soften

Add some vegetable stock and cook for 15 mins

Add the soft cheese then blend it all with a blender

Cut some sourdough into small pieces and grill with grated Parmesan

Spoon into bowls, add croutons

Enjoy!