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Squash Soup Recipe
1 butternut squash, about 1lb (i'm using frozen)
2 tbsps butter
1 onion, finely chopped
1 clove garlic, chopped
1/2 tsp each ground turmeric and ground cumin
3-3/4 cups chicken or vegetable stock
salt & freshly ground pepper
toasted cumin seeds, to garnish
mint puree:
1 small bunch fresh mint
2 tbsps olive oil
1 tsp lemon juice
Peel the squash, remove the seeds and roughly chop the flesh.
In a large saucepan, heat the butter, add the chopped oinoin and cook gently 10 minutes until soft. Stir in garlic, turmeric and cumin and cook stirring 2 more minutes. Add the squash and stock and season with salt and pepper. Bring to a boil, then cover and simmer 20 minutes until the squash is soft.
Meanwhile, make the mint puree. In a mortar and pestle pound the mint with a large pinch of salt. Add the olive oil and lemon juice and mix to a puree. In a blender or food processor, process the squash soup until smooth. Check the seasoning and pour into bowls. Add a spoonful of puree to each and garnich with toasted cumin seeds.
Note: Any squash may be used - use what's cheap. I'm going to make this again with a pumpkin in a few weeks.
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