Autumn Food Lunch Quick Dinner Vegetarian

Spiced Butternut Squash Soup, February 2013


 Spiced Butternut Squash Soup

One butternut squash

One red pepper

Two white onions

One small chilli

Three cloves of garlic

One litre of good chicken stock

One inch piece ginger

One tablespoon of tomato purée

Sunflower oil


Two tablespoons of natural yoghurt

One tablespoon of cream

Cumin seed


Ground cumin

Coriander seed

Ras El Hanout spice mix or harissa

To serve

Chopped fresh parsley, mint and coriander

Toasted squash seeds

Peel butternut squash, remove seeds and set aside. Dice into small cubes and drizzle with olive oil, salt and spices. Roast for 25 minutes at 180 degrees celsius. Wash the squash seeds in very salty water, drain and roast for about 15 minutes and set aside. Halve the red pepper and grill with skin sides up for about 8 minutes, or until totally blackened on its exterior. Wrap the halves in kitchen paper (this loosens the skins). Peel and dice and set aside. Dice the onions and fry gently until soft and golden and add the diced garlic, the ginger and the chilli (all diced). Add the red pepper and the butternut squash and continue to fry. Add more spices, seasoning and maybe a little more garlic. Add the chicken stock and bring to a rolling boil. When the red pepper and the squash are soft, purée the soup, taste and season as desired. Bring to a boil again then take it off the heat and add the cream and yoghurt. Serve with lots of chopped parsley, mint and coriander and a scattering of the toasted seeds.


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