Soup is one of the easiest things to make in the world and can be a great way to get kids to eat veg if you are having trouble. This soup is a little different with the addition of the parmesan crouton and the cardamom and white pepper. If you don’t have them, it will still be delicious so go ahead and try it.

Butternut squash soup with Parmesan Croutons

Serves 6
1 tbsp Oil
1 butter nut squash peeled and chopped
1 large onion sliced
2 garlic cloves peeled chopped and mashed
1 tbsp fresh ginger finely chopped

1 tsp fresh ground white pepper and 1/4 tsp ground cardamom
1 ltr vegetable stock

Heat the oil in a large saucepan.
Add the butternut squash, onion, garlic and ginger, spices and stir well.
Cover and cook on a medium heat until the vegetables soften, about 10 minutes, add a splash of water if it seems dry.
Add the stock, bring to a boil, reduce the heat and simmer until the vegetables are fully cooked
Blend the soup until smooth, taste and adjust the seasoning if needed.
Serve topped with fresh chopped coriander and parmesan croutons.

Parmesan Croutons

Heat oven to 180C. Line a baking try with parchment.

Heap 6 tbsp of grated parmesan well spaced onto the parchment lined try and bake for about 6 minutes until melted and golden.

Let set slightly and lift off and place on top of each bowl of soup.