2tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
1thumb-sized piece of fresh ginger, peeled and chopped
1 chilli, deseeded and finely chopped (I use Harbanero chillies myself but it makes for hot soup. Try your own favourite chilli)
2tbsp chopped fresh coriander
1 bay leaf
1kg squash, peeled, deseeded, and diced
600ml vegetable stock
Salt and pepper
Single cream, to garnish
- Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook, stirring, for about 3 minutes. Add the ginger, chilli, coriander, bay leaf and squash and cook for another 5 minutes.
- Pour in the stock and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for about half an hour, or until the squash is tender. remove from the heat, take out the bay leaf and leave the soup to cool a little.
- Transfer the soup to a food processor and blend until smooth. Return the mixture to the pan, season to taste with salt and pepper and reheat gently, stirring.
- Remove from the heat, pour into warmed bowls and serve garnished with a swirl of cream.