Yellow Squash, Corn and Ginger Soup

This recipe was written to make the most of yellow or patty pan squash. However, you could also make this with other thin-skinned squash varieties like zucchini. You can make this soup with butternut squash; however, you would need to peel it.

Add extra cayenne pepper or alternatively add 1/2 teaspoon of chilli flakes in with the squash.

Yes, you can freeze this soup for later. Make sure to let the soup cool completely before transferring it to airtight containers. It’s best to store it in portion-sized containers, so you can easily defrost what you need. The soup should maintain its flavor for up to three months in the freezer. To reheat, simply defrost in the refrigerator overnight and warm it on the stove over medium heat, stirring occasionally until it's thoroughly heated. You may need to adjust the seasoning after reheating.

Toasting pepita seeds is very easy and a great thing to have in the pantry! Heat the oven to 160 degrees C, put the pepita seeds into a small baking tray, and drizzle with a little oil and salt (and extra chilli if you like it hot!). Toast the seeds in the oven for 10-15 minutes until a nice nutty brown. Allow to cool completely before storing in a jar or container. Use within two weeks.