Sous Chef J spotted this recipe in the Waitrose weekly paper and liked the sound of the 'spicy bit'. As our veg box had left us with a squash, we decided to give it a go.
We started by gathering together the ingredients:-1 tbsp oil
1 onion, chopped
¼ tsp chilli flakes
½ tsp ground cinnamon
1 squash, peeled, deseeded and diced
Apple puree (we'd already made this from some Autumn windfalls but the recipe states 2 apples, peeled, cored and diced)
1 litre vegetable stock - we made this up using a Knorr stockpot
Having heated the oil in a large saucepan, the onion was fried for 3–4 minutes. Next the chilli flakes, cinnamon, squash and apple puree were added, mixed and cooked for a couple of minutes.
Finally, we added the stock, covered and brought to the boil before simmering for 20 minutes by which time the squash was tender.
Before serving, a stick blender was used to purée the soup. Seasoning was added to taste and it was served with some Genius Gluten Free Seeded bread and butter.
The recipe states it makes 4 servings but we had enough for 8 - I suppose it depends how big your appetite (and soup bowl) is! Having made a panful, we decanted the excess soup into sterilised jars, cooled them and then stored in the fridge before heating up for further lunchtime loveliness.
