What’s better than buying your Da socks he’ll never wear or a book he’ll never read – making him something he loves! My Da is mad for a bowl of soup and apparently my curried butternut squash is top of his list. Well he is top of my list so I thought I’d make him a batch.

This makes a lot so feel free to half the amounts, though I always think it’s better to make large batches of this because it freezes so well

Ingredients:

• 1 large onion,diced
• 2 butternut squashes
• 2 tbsp curry powder
• 1 heaped tsp tumeric
• 1 tsp cumin
• 2 stock cubes
• 1 tbsp garam masala
• 1 genereous dsp peanut butter

Everyone knows peeling and preparing squash is a pain so get your slow cooker to do the work for you!

Simply put the 2 squash whole and cook for 6-8 on low until you can easily pierce the flesh. I usually do this the overnight and then get on with the soup the next day.

Fortunately/unfortunately on this occasion I got 2 giant squashes so had to quarter and remove the seeds so they would fit in, still no need to peel though.After they’re done remove them to a board to cool while you get on with the soup.

• Heat some oil and butter in a pot on medium and fry the onion until softened
• Add the curry powder,tumeric and cumin and stir around for a minute until fragrant
• Throw in 2 stock cubes, I used 1 chicken and 1 vegetable, but whatever you have amd them about 1l boiling water, simmer for 5-10 mins while you prep the squash

• Scoop out the flesh and add to the pot, simmer for about 10 mins to let the flavours mingle
• Add the garam masala and peanut butter, give everything a good stir and taste for seasoning
• Let cool a little and then blitz with a stick blender, adding more hot water as needed until the texture is as you like it
• Pack up and deliver to one happy Daddy!

That’s brown soda bread in the accompanying bundle, for which I have a very complicated method of following the recipe on the packet

The flour is from Skerries Mill, has a recipe on the side of the pack and turns out lovely every time