Few ingredients shout autumn more than squash.
There are dozens of varieties and they can keep for weeks stored in a cool place.
My personal favourite use for this fall staple is soup – and there are just so many optional ingredients that can be paired with this versatile gourd.
You can look to every corner of the globe for inspiration and end up with a different soup, every time.
I’m particularly fond of Thai curry paste, lemongrass and kaffir lime leaves.
All of these ingredients can be found in Asian specialty stores and some of the larger supermarkets carry these items.
Thai curry pastes come available in red, green and yellow varieties.
They are sold in small tins or larger plastic tubs. Once opened from the tin, the paste can be transferred to a smaller plastic container and refrigerated or frozen.
They all pack a good “punch” in terms of heat, so you can adjust the amount of paste to your own liking.