On Monday a group of children walked to the Court's kitchen garden where they met up with the gardeners and went round to choose vegetables to make soup for tea. After a good look round they came back with a basket full of carrots, butternut squash, onions, leeks and potatoes. 
Back at Grasshoppers the older nursery children cut up some of the vegetables, leaving the butternut squash , which was a bit harder, for the After school club children to prepare to make soup.
The children ate the soup for tea and it was delicious, so good that one of the team made it at home, but she said that hers wasn't quite as good , but then her veg were from the supermarket not straight out of the garden!! Why not make some for yourself, here is what we did;
Carrot and butternut squash soup with honey
Ingredients
1oz butter
1 onion (peeled and chopped)
1 garlic clove (peeled and crushed)
6 carrots (peeled and chopped)
1 medium butternut squash (peeled, chopped and deseeded)
1 garlic clove (peeled and crushed)
6 carrots (peeled and chopped)
1 medium butternut squash (peeled, chopped and deseeded)
1 litre vegetable stock
1 crusty white roll
1 tbsp olive oil
1 tbsp runny honey
- Melt the butter in a saucepan on low heat, add the onion, garlic and carrot and cook for five minutes, until the onion is soft.
- Add the potato and cook for a few more minutes.
- Add the butternut squash and cook for a few more minutes.
- Pour over the stock and bring to the boil, then simmer for twenty-five minutes.
- Take off the heat, allow to cool puree using a blender
- Cut the bread roll in half, cut each half into cubes, drizzle honey and olive oil over the cubes.
- Bake in the oven until crispy.
We hope that you have access to fresh vegetable too so that you can taste it at its best!
