Add the frozen vegetables in a large pot on high heat.
Cook the frozen vegetables in the stock water until soft for about 40 min.
You can top up the water if it reduces through cooking.
Add the gem squash face down in another pot covered with water and cook until soft.
Carefully scoop out the squash and add the contents to the frozen vegetables.
Season with salt and pepper, add herbs and celery.
Cook for another 30 minutes until celery is soft.
Remove from pan and mash the vegetables with a masher until desired thickness is achieved.
OR you can add half of the soup in your blender and blend until desired thickness is achieved.
Lastly, season to taste and serve hot with toasted garlic bruschetta.
It freezes well for about 2 months.Reprinted with permission Anina'sRecipes. To see more recipes, click here.