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Here's an exclusive recipe extract of soup to warm you up this winter...
Butternut squash, ginger and blood orange soup
If you have a beautiful squash to use, this soup is the one to make. I love using blood oranges but their season is short, so if they’re not available, use any orange that you like. Hazelnut dukkah (see page 27) sprinkled over just before eating adds crunch and depth of flavour, ideal for a delicious autumn lunch. Extra portions can be frozen for another day (or will be fine in the fridge for up to 3 days).
Makes 3 lunches
Prep 10 minutes
Cooking 25 minutes
2 tbsp extra-virgin rapeseed
Oil or olive oil 1 onion, peeled and chopped 1 carrot, peeled and chopped 1cm (½in) piece of fresh ginger, peeled and grated
1 butternut squash (about 500g/1lb 2oz), peeled, seeded, and roughly chopped
500ml (17fl oz/2 cups) water or vegetable stock 1 blood orange
sea salt and black pepper
Heat the oil in a large saucepan over a low heat.
When hot, add the onion, carrot and ginger and cook, with the lid on, for 10 minutes, until the onion has softened.
Add the butternut squash and water or stock. Bring to a boil, then reduce to a simmer and cook for 15 minutes until the squash is soft.
Blend until smooth. Grate over a little of the orange zest, add all of the juice, and stir while heating through. If you need to, add a little more water.
Season to taste with salt and pepper. — Mixing it up
Saffron, smoked paprika and chilli flakes also work well in butternut squash soup, so you can swap out the ginger for any of these if that’s what you have.