spiced squash soup

Triple quantities of this went down well for feeding my church’s student group in a cold November evening… I used harlequin squash as butternut squash was unavailable (and hacked my hands to pieces peeling them – they are pretty, but tough to peel!), which made it a bit different from the normal butternut. Using actual butter and actual double cream also really makes a difference to how good it tastes!

And look how cute harlequin squash are:

(c) London Looks, Flickr

(no photo of the actual soup due to my phone and therefore camera being lost – use your imagination!)

(serves 4-6, good for multiplying just make sure you do all the peeling and chopping before you are ready to start!)

30g butter
1 large onion
1 tsp garlic purée / a couple of cloves
1 squash – butternut or harlequin or whatever you’d like – peeled, de-seeded and chopped roughly
1 sweet potato – peeled and chopped roughly
0.5-1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
800ml vegetable stock – 1 oxo cube should do
200ml double cream

  1. Melt the butter over a low-medium heat. Add the diced onion and cook and stir.
  2. Once softened, add the garlic and spices. Stir to coat, fry for a few minutes, then add the squash and potato.
  3. Add vegetable stock.
  4. Bring to a boil, then simmer for 30 minutes or so, stirring occasionally.
  5. Add double cream, blend with a hand-blender, and return to heat to ensure piping hot!
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