Spicy Squash Soup
When the temperatures go below zero and the heating has been on continually for 3 days there is no other recourse than a bowl of nourishing home made soup. Comfort food at its best. Adding spices and warm fresh chilli to naturally creamy root vegetables is a tasty combination. Stir in some cream for a treat or simply top with pine nuts and herbs or some garlic rubbed sourdough croutons.
2 garlic cloves.
1 fresh chilli.
1 medium onion chopped.
2 celery sticks.
1 medium butternut squash peeled and diced (small).
1 small potato peeled and cubed (small).
Pinch of ground cumin seeds.
Pinch of smoked paprika.
2 pints of vegetable stock.
Begin by frying the garlic, chilli, onions, celery, cumin seeds and paprika in a pan over a medium heat. Once the onions have softened add the potato, carrot and squash cooking for about 10 minutes until the vegetables are softening.
Add the vegetable stock and simmer for 20 minutes. Make sure all the vegetbles are soft.
Allow to cool slightly before blending.
Serve with crusty bread, toasted pine nuts and a sprinkle of coriander.