Spiced butternut squash soup

Serves 8

Ingredients:

2 tbsp olive oil

2 onions, finely chopped

sea salt and freshly ground black pepper

3 garlic cloves, finely chopped

4 sage leaves, finely chopped

2 red chiles, seeded and finely chopped

pinch of freshly grated nutmeg

1 large butternut squash or 2 small ones, halved, peeled, seeded, and chopped into small pieces

2 potatoes, cut into small pieces

5 cups hot vegetable stock

chili oil and grated Gruyère cheese, to serve

Method:

1 Heat the oil in a large soup pot, add the onions, and cook over low heat for 6–8 minutes or until soft. Season with sea salt and freshly ground black pepper, then add the garlic, sage, chiles, and nutmeg and cook for a few seconds.

2 Stir in the squash, then add the potatoes and stock. Bring to a boil, reduce to a simmer, and cook for 20–30 minutes or until the squash and potatoes are soft. Transfer to a food processor or blender and process until blended and smooth. Season again with sea salt and freshly ground black pepper.

3 Let cool completely, then transfer to a freezerproof container, seal, and freeze for up to 3 months.

4 To serve, defrost in the refrigerator overnight, transfer to a pan, and heat until piping hot. Serve with a drizzle of chili oil and a sprinkling of Gruyère

Spiced butternut squash soup