Posted by: Naomi Slade | October 17, 2010

Comforting Soup


Satisfy Your Inner Soup Dragon

It is the season of mellow fruitfulness, the leaves are turning gold and last night was the first proper frost. With lots of goodies coming in from the veg patch and allotment it is time to break out the comfort food.

This is a thick, warming soup with just a little fire at its heart. The ginger can be surprisingly poky so if you are slightly delicate add the chilli sauce at the end if it still seems like a good idea.

Spicy Squash and Apple Soup
Makes about 2 pints

1 large onion
1 small squash – about 1lb or so. Choose one with a firm, sweet flesh; butternut is ideal
1 large clove garlic
1 dsp olive oil
1 tasty, sharp eating apple, I used Egremont Russet but something like Bountiful or Granny Smith would work. No need to peel.
½ tsp ground coriander
½ tsp grated fresh ginger
A few drops of Tabasco – optional
½ tsp marmite – optional
1 rounded tsp stock powder, plus a bit extra for adjusting consistency along with water
Plenty of black pepper
Salt to taste
A couple of tsp double cream and some sliced, mild chilli to garnish

Dice the onion and soften in the oil. Add cubed, peeled squash and sliced garlic. Cover and cook until the squash softens.
Just cover with water and add cored and diced apple, 1 tsp stock powder, ginger, coriander, marmite and a grind of black pepper. Cook until everything is nice and soft.

Remove from heat and blend until fairly smooth. Add enough stock, or water and additional stock powder, to achieve desired consistency. Heat until simmering, adjust seasoning, add Tabasco if desired.

Serve, stirring though a teaspoon of cream and sprinkling with sliced chilli.


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