(plus more new recipes sent weekly!) Creamy summer squash soup is what I like to make when I’ve got tons of yellow summer squash to use up. It’s made with potatoes to thicken it up, celery, carrots, ...
For the soup, preheat the oven to 210C/190C Fan/Gas 6. Arrange the squash wedges and tomato halves on a baking tray. Sprinkle over the garlic and thyme, drizzle over 2 tablespoons of the oil ...
To make pumpkin custard, we steep fresh ginger in a creamy pumpkin base for zingy flavor. Next, we simmer kabocha squash (also known as Japanese pumpkin) with coconut milk, ginger, and Thai red ...