Warm and healthy autumn recipes

We love autumn. The crisp mornings, the colours scattering the pavements, the warming food you return to after a day in the office.
 We thought we’d share with you a favourite autumn recipe. It’s healthy too, so there’s really no reason not to enjoy this bowl of warming goodness.


This is SO EASY, and delicious, with only a few steps of prep. This is also great if you need to get rid of some old vegetables, or have a slow cooker!


  • 1-2 tsp each of Coriander seeds, cumin seeds & cardamom pods
  • Olive oil
  • 1 Onion, diced
  • Butternut squash, peeled and chopped (2 inch pieces)
  • Root veg peeled and chopped… 2x carrot, 2x parsnip, 2x yellow beetroot (cut into no bigger than 1.5 inch pieces) or 1x swede or turnip (or whatever you like!)
  • 1 litre Vegetable stock (or more depending on how soupy you want it)
  • 1 red chili pepper (optional)


  1. Put your oil and spices into a large pan and lightly fry on a low heat to release the flavour.
  2. Then throw in the onion until it’s soft.
  3. Next is the butternut squash. You want this to colour a bit on the edges, but ultimately it’ll go mushy by the time the stew’s done.
  4. 5 minutes later, throw in the rest of the veg (and optional chili), fry lightly for a couple of mins before adding the vegetable stock.
  5. Leave to simmer for 90 minutes.
  6. Test the beetroot and/or swede to check it’s cooked through (a knife or metal skewer should slide in easily).
  7. Before serving, stir the stew to break up some of the butternut squash – this will give you the really thick stew-like consistency.
  8. Serve with freshly baked bread.


Do you have any favourite autumn recipes? We want to try them out, so get in touch!