Pic of Spiced squash, apple and cider soup

Spiced squash, apple and cider soup

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Soups & stews

Spiced squash, apple and cider soup

Main Serves 4 50 min
This unusual, velvety vegetarian soup brings together sweet apples and cider with punchy Indian spices and warming squash. Leave chunky or blend smooth depending on your preference. Top with a dollop of yoghurt or crème fraîche, minced chilli, black onions seeds and – if you aren't a vegetarian – salty, crispy lardons of bacon.

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
Cooking time: 40 min

  • 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.