Butternut Squash Soupby Pam Taylor
1 onion, chopped
2 small carrots
1 mild red chili
1 tablespoon olive oil
1 clove garlic, peeled and crushed
1 tablespoon chopped fresh ginger
½ teaspoon cumin seeds
1 medium butternut squash
1 litre vegetable stock
50ml double cream (you can leave this out or replace with crème fraîche)
Salt and pepper
1 tablespoon chopped coriander
Handful of croûtons
Peel and chop the onion and carrot, de-seed and finely chop the chili.
Heat the olive oil and butter in a large saucepan over a low to medium heat. Add the chopped onion, carrots, chili, garlic, ginger and cumin seeds. Cover and cook over a low heat for about 6 minutes until tender but not coloured.
Meanwhile, peel and de-seed the butternut squash and cut the flesh into chunks. Peel the potatoes and cut into similar-sized pieces.
Add the squash, potatoes and stock to the pan and bring to the boil. Reduce the heat to a gentle simmer and continue to cook until the vegetables are tender.
Blend the soup until smooth, using either a bar mixer or a blender.
Taste and add salt and pepper as needed. If soup is too thick, add more stock.
Stir in the double cream and serve garnished with chopped coriander and croutons.[Ed: This is an excellent soup and I always look forward to it during the winter months. If you are like me and like a little more heat, add more chili to taste using a jar of Nandos Peri-peri source.]