Spicy 'Onion Squash' Soup

Here is a perfect soup for a cold evening by the fire – actually it doesn’t have to be cold!

I love the flavour of Onion Squash – not sure how readily available they are but I get them from my local Waitrose.

Ingredients:

• 1 tbsp olive oil (or butter 50gms)
  
• 1 onion, chopped
  
• 1 red chilli, chopped 1 clove garlic, crushed
  
• 1 onion squash, flesh cubed (or butternut if not available)
  
• 1 tbsp medium curry paste – I tend to use something like a Rogan one
  
• 500ml/½ pint good vegetable stock
  
• 200ml/7fl oz coconut cream – or one small carton/tin
  
• 2 tbsp fresh coriander, chopped
  

Heat the oil in a non-stick pan. Add the onion, chilli and the garlic, and fry for 4-5 minutes until softened. Stir through the curry paste and fry for a further minute. Add the squash and continue to fry for 5 minutes. Pour over the stock and coconut milk, bring to the boil, and cover and simmer for 15-20 minutes, until the squash is tender. Transfer to a food processor or blender and blend until smooth. Return to the pan, add the coriander, and season well. Garnish with coriander and serve with plenty of crusty bread – mmmm, enjoy!

Notes: If using the Thermomix, put squash peeled and roughly chopped, onion (peeled and quartered) and butter into the bowl and chop at speed 5 for 6 seconds. Scrape sides down and then soften for 5mins, speed 1 @ 100deg. Then cook for 12 mins @ 100deg, speed 2. Then puree for 30/40 secs, speed 9.

(Serves 4)