Autumn is a special time of year for us. It’s the season to celebrate delicious squash, with a range of different gourds in store to sample. This squash and chilli soup is a delicious way to celebrate our range of gourds. It’s a lovely warming dish with a spicy kick, perfectly finished with creamy yoghurt.

SQUASH AND CHILLI SOUP

Serves: 4

Ingredients

2 tbsp olive oil
2 onions, halved
2 carrots, cut into 4cm-thick wedges
770g pumpkin or butternut squash, deseeded and sliced into 4cm-thick wedges
2 red chillies
4 cloves of garlic, unpeeled
350ml fresh vegetable stock (2 stock cubes and 350ml of water)
Seasoning
100g sourdough, sliced into four
1 tsp nigella seeds
100ml of Greek yoghurt

Method

Preheat the oven to 200C/gas mark 6. Drizzle a tablespoon of the oil over the base of a large roasting tin. Add in the onions, carrots, squash wedges and pour over another tablespoon of oil. Roast for 30 mins, before adding the thinly chopped red chillies and garlic cloves. Flip the squash and carrots and roast for a further 20 mins, until the vegetables are slightly charred.

Remove the vegetables from the oven and set aside to cool for 10 mins. Begin preparing the stock by adding two stock cubes to a litre of water and bring to the boil on a medium heat. Remove the skins from the garlic and scoop the flesh of the squash into the blender. Follow this with the onions and carrots, along with the hot vegetable stock – blending until buttery smooth. Season well, then transfer to a saucepan and heat slowly over a low heat. The soup should be quite thick.

Meanwhile, toast the sourdough slices and butter.

Remove the soup from the pan and serve up with the toast. Portion out and garnish the soup with the thyme and drizzle in the Greek yoghurt.

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