SQUASH SOUP
I can't say I'm the biggest fan of soup, though it's a great excuse to eat a ton of bread slathered in butter on the side. This squash soup is an exception for me - it's so delicious and bursting with flavour, even without the bread element!

INGREDIENTS

Serves 4

Olive oil

1 butternut squash, halved and deseeded

4 cloves garlic

1tsp smoked paprika

1tsp dried oregano

40g butter

1 onion, cut into half-moon slices

1 thumb-sized piece of fresh ginger, peeled and finely chopped

1 litre chicken or vegetable stock

Juice of 1 lime

Salt and pepper, to taste

To serve

Coconut milk

Handful fresh coriander

Chilli flakes

Crusty bread and butter

METHOD

1

Preheat the oven to 190°C. Line a large baking tray with baking parchment. Place the two squash halves on the baking tray, drizzle with oil and season with the smoked paprika, dried oregano, and some salt and pepper. Roast in the oven for 25 minutes.

2

After the squash has had 25 minutes in the oven, add the garlic cloves to the baking tray (keeping them whole and unpeeled) and return to the oven for another 25 minutes.

3

Meanwhile, in a large saucepan or pot, melt the butter along with a drizzle of oil. Add the onion, along with a pinch of salt, and gently cook over low heat for about 25-30 minutes, stirring occassionally.

4

Once the squash is out of the oven, scoop out the soft flesh and add to the saucepan. Squeeze the garlic clove flesh into the pot too, and pour over the chicken stock and lime juice. Stir together and bring to a boil.

5

Remove from the heat, and using a stick blender, blend to a smooth consistency. Alternatively, you can allow the soup to cool and blend in a blender until smooth.

6

To serve, add a couple of ladlefuls of soup into serving bowls, and top with a spoonful of coconut milk for a stunning finish, along with a few coriander leaves and a pinch of chilli flakes for some nice colour contrast. Serve alongisde warm crusty bread and butter. Enjoy!

icheffedit Tip #1

Instead of milk chocolate chips, feel free to use white chocolate, dark chocolate, or even fudge chunks.

icheffedit Tip #2