Riverford Wicked Leeks
Spiced squash, apple and cider soup recipe image

Print Spiced squash, apple and cider soup

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.


  • 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 & grated
  • 1 fresh chilli, deseeded & finely chopped
  • 1 tsp cumin seeds, toasted & ground
  • 1 tsp coriander seeds, toasted & ground
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 1 medium-large squash, peeled, deseeded & diced
  • 1 apple, peeled, cored & diced
  • 250ml cider
  • 1 litre chicken stock
  • Fresh chilli, sliced, & black onion seeds, to garnish (or use pumpkin seeds)
  • Salt & pepper


  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.
  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.
  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.
  4. Gently reheat, checking the seasoning. Garnish with sliced or chopped chilli and a sprinkling of black onion seeds.
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