Butternut Squash and Red Pepper Soup

1-2 Butternut Squash
3-4 Sweet/bell or Capsicum Pepper
4 large Potatoes,
1-2 large Sweet Potatoes
6 large Carrots,
2 Leeks,
2-3 Onions,
1 Fennel bulb
1 whole Garlic,
1 inch fresh Ginger, chopped
2 litres of chicken or vegetable stock,
Seasoning.

This can vary from person to person as I have adapted this to my own taste. As long as the butternut squash and red pepper have the most dominant taste then you can have a play. This recipe is based on around 8 servings.

Peel your squash with a vegetable peeler, sometimes it's best to soak the squash for a few minutes as the skin can get quite tough. Once your squash has been peeled cut the base off, about 1/4-1/2 inch from the bottom. Do the same with the top. Stand the squash on it's base and from the top cut in half. With a spoon take out the seeds and set aside, these can be used later. Cut your squash in to 1 inch pieces and place in a bowl for marinading.

When you have removed your seeds, instead of throwing them away, wash them making sure all flesh has been removed and dry them in a sieve. Store them in an airtight container and use them in your recipes. You can add them to bread, cakes, salads and stir frys and all manner of other dishes.

Herbs are an important part of cooking, especially in our house. We use herbs with almost every meal which is nice because we grow our own so everything tastes so fresh and flavoursome. Some people I know don't like herbs but I do feel they add a depth and aroma to the food which you just don't get without them. I heard a quote from a famous TV chef which was "if you don't like the taste of something it hasn't been cooked properly", although in some cases I do believe this I'm not sure I can apply this to liver which is a pet hate of mine and no amount of cooking will make me enjoy it. Herbs are a culinary delight and should be experimented with to find your own tastes. Herbs and spices can vary and can make the same dish quite fresh, light and delicate to being quite heavy, hearty and rich depending which little leaves you add. This amazes me and gives me so much pleasure in testing different combinations out to give a completely different outcome.

Herbs and Spices to suit own taste, I use a lot of herbs and spices and adjust accordingly. I'm a believer in throwing it all in and seeing what comes out.....

Make a bouquet garni out of,
Thyme one fresh sprig
Rosemary one fresh sprig
Basil small handful
2 Bay leafs

Add to a Pestle and Mortar, about a large pinch.....or two for all
Oregano dried
Ground Paprika
Ground Turmeric
Coriander seeds
Ground Cumin

Add the herbs and spices to the prepared butternut squash and add enough olive oil to thinly coat, stir it all up.
You can cover this and chill for 30 minutes if you have the time, this just acts as a marinade and will all be added to the soup when cooking so don't worry you will still use all of these herbs and spices.