Page title and description

Soups & stews
Spiced squash, apple and cider soup
Ingredients
- oil for frying, e.g. vegetable or sunflower
- 1 leek, finely sliced
- 1 carrot, diced
- 1 stick celery, diced
- 2 garlic cloves, finely chopped
- 25g fresh ginger, peeled and grated
- 1 fresh chilli, deseeded and finely chopped
- 1 tsp cumin seeds, toasted and ground
- 1 tsp coriander seeds, toasted and ground
- ½ tsp turmeric
- 1 tsp garam masala
- 1 medium-large squash, peeled, deseeded and diced
- 1 apple, peeled, cored and diced
- 250ml cider
- 1 litre chicken stock
- fresh chilli, sliced, and black onion seeds, to garnish (or use pumpkin seeds)
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
-
Step 1
Heat 2 tablespoons oil in a large pan. Add the leek, carrot and celery and fry on a low heat for for 10 minutes, stirring to stop them catching. -
Step 2
Add the garlic, ginger, chilli and spices. Fry for 2 minutes. Add the squash and apple. Stir well. Pour in the cider and simmer for 2 minutes. -
Step 3
Add the stock, season and bring to a simmer. Cover and simmer for 20 minutes, until the squash is tender. Blitz in a food processor or blender until smooth. -
Step 4
Gently reheat, checking the seasoning. Garnish with sliced or chopped chilli and a sprinkling of black onion seeds.