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roasted butternut squash soup with cumin

Butternut squash has a glorious dense golden flesh with a very sweet flavour. I think the best way to cook it, to bring out all the flavour, is to bake it. The squash can be baked in advance, when convenient, then you can whiz up this delicious soup in the minimum of time.

serves 4

1 butternut squash

1 onion, chopped

1 large garlic clove, chopped

1tsp ground cumin

600ml/20fl oz/2¹/₂cups vegetable stock or water

salt and freshly ground black pepper

Preheat the oven to 200°C/400°F/gas mark 6.

Cut the squash in half, down through its stem. Scoop out the seeds, then put the halves cut-side down on to a baking tray and bake for 45–60 minutes, or until they are tender, turning them over about half way through cooking time. Cool. Scoop the flesh away from the skin using a spoon and discard the skin. All this can be done well in advance if convenient.

When you’re ready to make the soup, put the onion into a non-stick pan, cover and cook gently for about 7 minutes, until the onion is tender and lightly browned, stirring from time to time. Add the garlic and cumin, stir over the heat for a few seconds, until the cumin smells aromatic, then add the squash flesh and the stock or water. Bring to the boil, reduce the heat and leave to boil gently for about 10 minutes, to allow all the flavours to blend and to ensure everything is cooked. Purée in a food processor or blender. Add a little more stock or water if necessary to get the consistency to your liking. Season with salt and freshly ground black pepper and serve.