Spiced Squash and Apple Soup

 A recipe from Robin Van Creveld, Community Chef, www.communitychef.org.uk.

Serves 2 people


  • 1 kilo(s) squash of your choice
  • 2 medium cooking apples such as Bramley or Charles Ross
  • 2 onions (chopped)
  • 2 cloves garlic (chopped)
  • 1 litre reduced salt vegetable stock
  • 1 tablespoon(s) olive oil
  • 1 tablespoon(s) mild curry powder
  • 1 dash(es) salt and pepper, to taste

  1. Heat the oil in a large pot and fry the onions until they start to brown.
  2. Add the chopped apples and pumpkin to the pot and cook for a further 5 minutes.
  3. Add the garlic and curry powder and cook for a minute more.
  4. Add the stock and bring to the boil.
  5. Reduce heat to a fast simmer and cook for 15 minutes.
  6. Blend the soup if you prefer a smooth consistency and season with salt and pepper.

Method

  1. Heat the oil in a large pot and fry the onions until they start to brown.
  2. Add the chopped apples and pumpkin to the pot and cook for a further 5 minutes.
  3. Add the garlic and curry powder and cook for a minute more.
  4. Add the stock and bring to the boil.
  5. Reduce heat to a fast simmer and cook for 15 minutes.
  6. Blend the soup if you prefer a smooth consistency and season with salt and pepper.

Ingredients

  • 1 kilo(s) squash of your choice
  • 2 medium cooking apples such as Bramley or Charles Ross
  • 2 onions (chopped)
  • 2 cloves garlic (chopped)
  • 1 litre reduced salt vegetable stock
  • 1 tablespoon(s) olive oil
  • 1 tablespoon(s) mild curry powder
  • 1 dash(es) salt and pepper, to taste

Additional tips:

  • Squash are available all through the late autumn and winter. Crown prince, butternut, red onion or kiri kiri squashes have more flavour and a creamier texture than the jack o lanterns pumpkins which are commercially grown for Halloween carving.
  • Serve this soup with toasted sesame seeds and a swirl of cream or yoghurt.
  • Adding a spoon of seasonal pesto to each serving the soup looks wonderful and adds further depth of flavour.
  • Try this easy combination: blend 3 tbsp of toasted hazelnuts, a clove of garlic, and 6 tbsp chopped coriander with 3 tbsp olive oil. Season with salt and pepper or a dash of chilli.
  • You can also add red lentils to this soup to make it even more hearty and nutritious or make a simple baby food by steaming some extra pumpkin and apple on top of the soup and then mashing them.
  • It is cheaper to buy a whole pumpkin and make extra soup or baby food, which you can then freeze.
  • This recipe also works well with parsnips instead of squash.
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