The squash crop wasn’t great this year but we managed to salvage a few, turning them into a deliciously sweet squash soup.  It was so sweet the fussy eater of the family asked for seconds!  The squash was cooked up with our very own elephant garlic, adding fresh coriander and ground cumin for a little bit of a twist.  The soup was a warm welcome on a cold day like today.  Click here for our butternut squash soup recipe.