Saturday kitchen: Spiced butternut squash soup with wild mushrooms and chestnuts
Try this true winter warmer - there's nothing better than snuggling down when it is cold, wet and windy outside to a good, warm, spiced soup.
INGREDIENTS (Serves 4 )
1 large butternut squash
1 onion, sliced
1 clove of garlic, crushed
1 tsp mild curry powder
1 tsp cumin
1 tsp cinnamon
10ml olive oil
2 tsp sugar
75ml double cream
2 litres water
100g wild mushrooms
100ml crème fraiche
Salt and pepper
Peel the butternut squash and dice into cubes, taking care to remove seeds.
In a deep saucepan, sauté the onions, garlic, chestnuts, cumin, curry powder and cinnamon until the onion is soft. Add the cubed squash, cover with water and simmer with the lid on.
When the squash is nice and soft, remove from the heat, cool slightly and blend until smooth. Season with salt, sugar and pepper.
Reheat and whisk in the cream, and thin out the soup with a little water if preferred.
Sauté the wild mushrooms and season.
Use these as a garnish on top of the soup, along with a dollop of crème fraiche.
Serve with sourdough, grilled with olive oil.
This recipe is from Quinton Bennett, head chef at The Gun, 27 Coldharbour, Docklands, E14, thegundocklands.com.