Autumn equals yummy soups - and soups are a brilliant way of getting veggies into the kids. Here we've made a super yummy soup with red lentils and butternut squash, topped it with serrano ham and served it with a warm flute. Enjoy!

Directions

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

2. Add water, rinsed lentils, stock cube, curry and cumin and let the soup simmer for about 20 minutes, until the veggies are completely tender when poked with a fork.

3. Cook the parma or serrano ham crispy on a dry pan. Remove the ham from the pan and pop it on some kitchen roll, and leave it there until the soup is ready.

4. Pour the soup into a blender and blend with the cream until it's totally smooth. You can also use a hand blender straight in the pot. Pour the soup back in the pot if it's not there, and season to taste with salt, pepper and lemon juice - and perhaps a bit more cream, if you reckon.

5. Warm the baguette and serve the soup with crispy serrano or parma ham on top, and the baguette on the side.

6. Enjoy!

Tip

Tasks for kids in the kitchen: Let your kids help peel the carrots and dice the butternut squash - remember to use a kid-friendly knife.

Remember never to fill your blender more than halfway when blending hot liquids. The liquids can 'explode' when you start the blender. Start slowly and carefully increase the speed. Placing a dishtowel over, rather than the lid, works best. If you don't have a blender, you can happily use a hand blender directly in the pot. But give the soup a proper whirl! You want it as smooth and lump-free as you can. For this soup you can absolutely swap the serrano for parma, bacon, or the like, or use a cream alternative.