As the month begins to acquire a nip in the air, in empathy with the local park life many of us in Autumn begin chunky feasting as if there really was no tomorrow. But rather than ‘get chunky’ can we suggest in investing in some chunky soups and stews instead!  Winter squash and pumpkin may not be a vegetable we would like our own shape to resemble but roasted or chopped into a chunky soup these veggies are the way to go.

High in beta carotene, they are a natural powerful antioxidant and have anti-inflammatory properties. Beta-carotene prevents the oxidation of cholesterol in the body – in affect stopping cholesterol build up in blood vessel walls so thereby reducing your risks of heart attacks and strokes. It may also protect against diabetic heart disease and may be useful for preventing other complications caused by free radicals often seen in long-term diabetes.

Esteem's Favourite Squash Soup Recipe by Gary Rhodes, if you aren’t sure how to prepare squash for cooking watch this: