A recipe from The Barn's cookbooks

A warming, autumnal soup that makes the most of the harvest, served at The Barn this time of year.

Ingredients

500g squash, any type

2 tbsp olive oil

2 leeks, sliced

2 large apples, chopped

1 cup water

1 tbsp bouillon or 1 vegetable stock cube

1 tsp fresh ginger, grated

1 tsp ground coriander

1 tsp ground cumin

1 tsp fennel seeds

¼ tsp ground cardamom

Can coconut milk

Method

Bake squash whole at 200C for approximately 1 hour.  Cut in half, remove the seeds and scoop out the flesh.

Heat oil in a pan and sauté the leeks until soft.  Add the spices, fresh ginger and bouillon and cook for a further 2-3 minutes.  Add the apple, water and coconut milk and bring to the boil.  Simmer gently for 10 minutes.  Slightly cool before adding the squash. 

Liquidise in a blender and reheat gently before serving.