One pumpkin, butternut, acorn or other winter squash.
2 red onion, finely sliced
2 cloves garlic, finely chopped
1 tbsp chopped fresh sage
1 tbsp smoked paprika
1 tsp cayenne pepper
1/2tsp ancho chilli flakes
2 carrots finely diced
500ml fresh chicken stock or liquid shop bought stock
4 tbsp toasted pumpkin seeds tossed in smoked paprika
Sour cream or crème fraiche
Salt and pepper
Olive oil
Preheat oven to 200oc/180 fan/Gas 7. Cut the squash in half and remove the seeds. Rub the cut side with oil and place cut side down onto a baking tray. Roast until soft and set aside. About 30 – 45 minutes depending on the size.
Meanwhile, sweat the garlic, onion and carrot in the oil and spices until soft, about 10 minutes. Remove the squash from the oven and allow to cool for a few minutes, then scoop out the flesh and add to the pan. Pour over the chicken stock and cover. Simmer for 20 minutes.
Blend thoroughly when cooled. Serve topped with toasted and seasoned pumpkin seeds, a few more ancho chilli flakes and a spoon of crème fraiche.
a simple and delicious bowl of autumnal warming goodness
