I have a quick Autumn recipe for you tonight, my all time favourite soup that I make again and again at home, all year round. Except that I like it even more now that it's Autumn, it's golden orange hue is the perfect seasonal shade. One of the reasons I make it so often is because it's so quick and easy to make, here's my how-to:
1 large butternut squash, de-seeded and cut into wedges
1 red onion
2 sticks of celery
1 teaspoon of cumin seeds
a bay leaf
turmeric/ garam masala/ ground corriander or all three
chicken or veg stock
Parmesan or sage leaves to serve
Pre-heat the oven to 200 degrees C
Put a liberal drizzle of olive oil into a roasting tray and throw in your butternut squash wedges, cumin seeds and a scattering of spices of your choice. Place this into the oven for 40 minutes or until tender and crisp at the edges.
Meanwhile chop your onion and celery sticks into small pieces and add to a pan of medium- hot olive oil with a bay leaf, turn the heat down, place on your lid and sweat until nice and soft.
Once your squash is cooked and your vegetables are soft put them all into the same pan and crumble over your stock cube and pour over about a liter of water or more if you like a thinner soup. Bubble away for about 10 minutes and then remove the bay leaf and blend until completely smooth.
Serve with a scattering of Parmesan cheese or a few sage leaves that you have fried in oil until crispy.
Enjoy! (the pink bib was his sister's!)