Most kids love soup, and this version with butternut squash is delicious. Serve the soup in deep plates and let the kids put on whatever toppings they like. If you want the dish to be 100% vegetarian, just leave out the bacon. Enjoy!

Directions

1. Wash and peel all of the veggies. Roughly dice and sautée in some oil in a big soup pot for about five minutes. You don't want them to sear.

2. Add water, stock cube, thyme and cumin and let the soup boil for about 20 minutes until all the vegetables are completely tender when poked with a fork.

3. Roast the almonds on a dry pan and set aside. Cook the diced bacon or salami until crispy on a dry pan. Remove from the pan and pop onto some kitchen roll until the soup is ready.

4. Pop the soup in a blender and blend with half of the cream until the soup is completely smooth. Or you can use a handblender directly in the pot. Pop the soup back into the pot and season with lemon juice, salt and pepper and add a bit more cream if you like.

5. Serve with a bit of skyr, bacon or salami on top, and some good wholewheat bread on the side.

6. Enjoy!

Tip

Do remember to never fill the blender more than halfway when blending hot liquids, as they can "explode" when the blender is switched on. Start slow and carefully turn up the speed. Cover with a dishtowel instead of the lid. If you don't have a blender, just use a handblender directly in the pot. But give it a proper go! You want the soup as smooth and lump-free as possible. In this soup you can swap the bacon for salami, chorizo or similar - just as you can use Elmlea rather than cream.