Squash soup spiced with cinnamon
A warming, lightly spiced soup, which we've slightly adapted from a wonderful recipe in 'Moro East' by Sam and Sam Clarke. The browned-butter pine nuts and garlic yoghurt makes it really special, and it's hearty enough to be a meal in itself on a chilly day.
- 1kg squash, cut into large cubes
- 6 tbsp olive oil
- Sea salt
- 1 white onion, finely sliced into semi-circles
- 3 cloves garlic, finely chopped
- 2 tsp ground cinnamon
- 1 dried chilli, crumbled
- 1 medium white potato, peeled and cut into 2cm cubes
- 1l vegetable stock
- 25g unsalted butter
- 2 tbsp pine nuts
- 100ml Greek-style yoghurt
- 1 large handful fresh coriander, chopped
1. Heat the oven to 190 degrees or Gas Mark 5.
2. Toss the squash in 2tbsp of olive oil and add a generous sprinkling of salt. Roast on a tray in the oven for 1 hour, turning occasionally.
3. 20 minutes before the cooking time is up, gently fry the onion in the remaining 4tbsp oil for 15 minutes until soft and golden brown.
4. Add most of the garlic, reserving just a small pinch, the chilli and 1tsp of cinnamon to the onions and fry for a further minute.
5. Add the potato to the onion mixture and cook for 5 minutes, taking care not to burn the garlic. Add the roasted pumpkin and the vegetable stock, and simmer for 20 minutes or until the potato is cooked.
6. In the meantime, prepare the garnishes; in your smallest pan, melt the butter until it foams, then add the remaining 1tsp cinnamon and pine nuts and fry until the nuts are golden brown. Remove from the pan so as not to burn them and keep in a warmed bowl.
7. Very finely mince the reserved garlic and mix together the yoghurt and half a teaspoon of salt.
8. When the cooking time is up and the potatoes are tender, blend the soup, return to the pan, add the coriander and season to taste.
9. Ladle the soup into bowls, add a little of the yoghurt, and drizzle over the cinnamon butter and pine nuts.