SQUASH, PEAR AND SWEET POTATO SOUP
500g (1lb 2oz) butternut squash, peeled, deseeded and chopped
300g (10½oz) sweet potatoes, peeled and chopped
Freshly ground black pepper
4tbsp olive oil
2 onions, peeled and chopped
2 celery sticks, chopped
1tsp coriander seeds, toasted and ground
2 ripe, juicy pears, peeled, cored and chopped
1ltr (1¾pt) chicken or vegetable stock A handful of coriander, chopped, plus extra to serve
Preheat the oven to 180°C/fan 160°C/gas 4. Spread the chopped squash and sweet
potatoes on a large baking tray, season with salt and black pepper and drizzle with 2tbsp of the oil. Cook until softened and beginning to caramelise – about 25 minutes.
Meanwhile, heat the remaining oil in a large pan and sweat the onion and celery for about 10 minutes until very soft. In a separate pan, toast the coriander seeds for a few minutes then grind in a pestle and mortar. Add this to the pan of onions, then add the chopped pear. Remove the roasted squash and sweet potatoes from the oven and tip into the pan, together with the stock.
Bring to the boil, then reduce the heat and simmer gently for about 20 minutes or until all the vegetables are really tender. Add a large handful of coriander then whizz the soup in a food processor until it’s reached the consistency you prefer. Serve with extra coriander, a drizzle of olive oil and some cracked black pepper.