I don’t know about you but now that the festive period is over, all I can think about is how I need to get some serious fruit and vegetables into my system! We’ve had a wonderful time over Christmas and New Year but nearly 2 weeks out of our usual routines, food and meal plans has left me craving spending some time in the kitchen making fresh and veggie packed food.
Whenever I go shopping I always buy butternut squash in one form or another. Whether it be pre spiralised, in a lasagne sheet, or in its natural giant form I just like the idea of having a 0sp carb in the house, just in case. For that reason, I always seem to have a whole butternut squash in the cupboard! This week, with the weather getting ever more wintery and cold, I just fancied a nice warming soup for lunch and so I thought it was about time I used up some of my squash stash.
I’ve often got a packet of sausages lurking round in my freezer as I think they are a great ingredient for a speedy and tasty tea. I often defrost and then remove the skins, crumble and use them in pastas or risottos but this week, wanting to make something a little lighter that I could take to work for my lunch, I decided to give a new soup a go. The result was lovely. Pesto and tomato are one of my favourite combinations and whizzed together with sausages, they make for an overall tasty, fresh and summery soup.