Two beautiful autumnal soups to keep you warm and toasty as we get into the colder months. These can be easily batch cooked and kept in sealed containers for a few days in the refrigerator too.

Autumnal minestrone with cannellini, pancetta and orzo pasta

• 200g smoked bacon
• 2 leeks washed and diced
• 2 sticks celery
• 2 carrots peeled and diced
• 1 onion peeled and diced
• 2 clove of garlic crushed and chopped
• Chopped thyme
• 2 tbs olive oil
• 1 tin passata
• 1.5 litres chicken stock
• 1 tin cooked cannellini beans
• 100g Orzo pasta
• Fresh parsley 2 tablespoons
• Salt +pepper

Method

1. Pour the olive oil in a heavy based pot, sauté the paneccta until crispy, add the leeks, celery carrots and onions until soft.
2. Add the garlic, sauté for a further 2 minutes, season with salt and pepper.
3. Add the tinned beans, passata and chicken stock, simmer for 10 minutes.
4. Add the Orzo pasta and cook for a further 30 minutes, season with salt and pepper.
5. Serve with lots of warm bread

Butternut Squash soup with parmesan and garlic croutons

• 1 medium butternut Squash peeled, deseeded and chopped
• 2 medium potatoes, peeled and diced
• 1 cloves garlic
• 2 onions, peeled and sliced
• 10 leaves sage
• 3 table spoons olive oil
• 1lt chicken stock
• 100mls cream – optional
• 50g butter
• 100g grated parmesan

For The Garlic Croutons

• 100g stale bread
• Olive oil
• Clove of  garlic

Method

1. Melt the butter in a heavy based pot, sauté the onions until soft, sage and the garlic and sauté for a further 2 minutes’ season with salt and pepper.
2. Add the diced butternut Squash and potatoes and cook for 5 minutes.
3. Add the chicken stock, simmer for 20 minutes.
4. Blitz in a blender with cream, parmesan and a couple of knobs of butter check the seasoning.
5. If you want a smoother, velvety soup, pass through a fine sieve
6. To serve, warm the bowls, pour in the piping hot soup, sprinkle with a few toasted walnuts and crunchy garlic croutons (below)

For The Garlic Croutons

1. Remove the crust from the bread and cut into 1 cm dice.
2. Place on a baking tray drizzle with olive oil and add clove of chopped garlic, season with salt and pepper.
3. Bake at 160 degrees for 8 to 10 minutes until golden brown.
4. Allow to cool and store in air-tight until ready for use

Friday Food on The Pat Kenny Show with Gareth Mullins Executive Chef of The Anantara Marker Hotel. Follow Gareth on Instagram.

You can hear more from Gareth and Gary O'Hanlon on their GoLoud Original Podcast "Dishing It Out"

All with thanks to Cully & Sully.

Press play below to listen back

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