Cumin compliments squash beautifully in this comforting soup. It's low calorie, even when served with cheesy toasts. The soup can be frozen for standby meals.
Ingredients
- 2kg squash, peeled, deseeded and cut into wedges
- 2 tbsp olive oil, plus 1 tbsp for the toasts
- 1 tsp chilli flakes
- 4 fresh thyme sprigs, plus extra for the cheesy toasts
- ½ tbsp cumin seeds
- 1 tsp coriander seeds
- Knob of butter
- 2 large onions, chopped
- 1 fat garlic clove, finely chopped
- 600ml chicken or vegetable stock, hot
- Small baguette, cut into 12 slices, to serve
- 150g soft goat’s cheese, to serve
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Put the squash on a baking tray, drizzle with 2 tbsp of the oil, season and sprinkle with the chilli and thyme. Roast for 45 minutes until tender, shaking the tray occasionally. Toast the spices in a dry frying pan, then grind in a pestle and mortar. Add the butter to the pan and cook the onion and garlic until softened.
- 2. Put the squash, onion, garlic and the stock in a food processor and whizz until smooth (or use a stick blender). Push through a sieve into a pan. Check the seasoning and stir through 1-2 tsp of the spice mix, to taste. Leave to cool and decant into plastic containers. Freeze for up to 3 months. Store the remainder of the spice mix in an airtight container.
- 3. To serve, defrost the soup. Drizzle the bread with the oil, then toast. Spread the toast with the cheese, top with thyme sprigs and grill to warm the cheese through.
- 4. Meanwhile, reheat the soup and check the seasoning. Serve, garnished with the spice mix, with the cheesy thyme toasts.
Nutritional info
Per serving: 347kcals, 14.7g fat (6.2g saturated), 12.4g protein, 45.7g carbs, 17.7g sugar, 1g salt
Chef's tip
Fry some chorizo until crisp, then spoon over the soup along with some fresh thyme.