Ingredients (serves 2)
- 600g Squash, chopped - I used a Kabocha squash
- 2 onions, chopped
- 1 small red chilli, chopped
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 600ml vegetable stock
- handful freshly chopped coriander to garnish
- Heat a little olive oil in a saucepan before adding the chopped onions to the pan. Cook the onions until soft then add the chilli and chopped squash.
- Cook for a few minutes until the squash starts to brown then add the ground coriander and cumin, cooking for a a further couple of minutes but be careful not to burn the spices.
- Add the stock to the pan and bring to the boil then reduce the heat and simmer for 20 minutes or until the squash pieces is tender.
- Remove from the heat then blitz with a hand blender, taking care not to splash hot soup everywhere.
To serve, divide between two bowls then scatter with the chopped coriander and perhaps a swirl of coconut milk before serving chunky slices of buttered bread.
This soup is so easy to make and tastes delicious. The spices do a great job of cutting through the sweetness from the squash. If you fancy your soup with more of a kick, simply ramp up the amount of chilli and spice in the recipe.