5th September, 2018
A warming, autumnal soup that makes the most of the harvest, served at The Barn this time of year.
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
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.