Spiced butternut squash soup

Spiced butternut squash soup

Simple to prepare and a colourful start to an early autumn meal, this soup can be made with any squash or pumpkin

Serves: 6. Prep: 15 mins. Cook: 45 mins

  • 1 large or 2 small butternut squashes or 1 medium pumpkin (about 1kg), washed
  • 3 tbsp olive oil
  • 4 garlic cloves, roughly chopped
  • ¼ tsp crushed red chillies
  • 1 tbsp chopped fresh thyme leaves
  • 1 tsp coriander seeds, crushed
  • ¼ tsp ground ginger
  • 1.2 litres (2 pints) chicken stock
  • salt and freshly ground black pepper
  • yoghurt and ground ginger to serve
  1. Cut the squash in half and scrape out the seeds and fibres with a spoon. Peel and cut into large chunks and arrange in a large roasting tin. Drizzle with olive oil and scatter over the garlic, chillies, thyme, coriander and ginger. Season well.
  2. Cook in the top of the roasting oven or in a conventional oven at 200C gas 6 for 40-45 mins until tender and starting to blacken at the edges.
  3. Spoon the cooked flesh into a blender (for everyday occasions you can put in the skin too) with the cooked garlic and add half the stock. Blend until smooth then pour into a clean pan and add the remaining stock.
  4. Bring to simmering point and check seasoning. Spoon into warmed bowls and add a spoonful of yogurt and sprinkle of ginger.
  • words Mary Gwynn
  • pictures David Merewether