A Cosy October in the English Countryside 🍂 Flower-Filled Pumpkins, Homemade Soup & Fresh Bread

Join me for a few cosy autumn days in the Devonshire countryside, making flower-filled pumpkins with homemade beeswax candles, baking fresh bread, cooking a warming pot of butternut squash soup and teaching my daughter how to ice cupcakes.

With the first frosts taking the last of the summer flowers and the autumn weather settling in, I’m finding little ways to make the most of the season and bring a little beauty into everyday life.

I hope this video inspires you to slow down, enjoy the simple pleasures of home and find a little beauty in the changing seasons.🤎

Butternut Squash Soup
Ingredients
2 tbsp extra-virgin olive oil
1 large yellow onion, chopped
½ tsp sea salt
1 large butternut squash (about 1.4 kg), peeled, deseeded and cubed
3 garlic cloves, chopped
1 tbsp fresh sage, chopped
½ tbsp fresh rosemary, chopped
1 tsp fresh ginger, grated
750 ml–1 litre vegetable stock
Freshly ground black pepper, to taste
Method
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and salt and cook until softened.
2. Add the butternut squash, garlic, sage, rosemary and ginger. Stir well.
3. Pour in 750 ml of vegetable stock and bring to the boil. Reduce the heat, cover and simmer for 20–25 minutes, until the squash is tender.
4. Blend until smooth, adding more stock as needed to reach your preferred consistency.
5. Season with black pepper and additional salt to taste.
6. Serve warm with crusty bread on the side.

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