Soup-er stuff

BUTTERNUT PASTA SOUP WITH WATERCRESS (SERVES 4)

INGREDIENTS:

1 butternut squash (1.5kg, prepared weight 900g); 5tbsp olive oil; 2 cloves of garlic, crushed; 2.5cm of fresh ginger, peeled and chopped; 1tsp salt; 1tsp chipotle chilli flakes; 1ltr vegetable stock; 100g orzo pasta

To serve: 50g watercress, finely chopped (plus extra, unchopped, for the top); 1 lime, zest only; balsamic vinegar, to drizzle

METHOD:

1. Prepare the squash by cutting off the top and base, so you have a stable surface at either end. Cut into four equal pieces and peel away the outer skin. Remove the seeds and chop the flesh into 2.5cm pieces.

2. Put the chopped butternut squash into a microwavesafe bowl and cover the top with cling film, making sure to secure the edges.

3. Microwave the squash on high for 10 minutes. This could take a few minutes longer or a few minutes less, depending on the strength of your microwave. I would check on it at eight minutes and then keep going in one minute bursts. You will know the squash is ready if, when you press it, it gives way easily. Remove the cling film and set the squash aside. This step will save lots of time.

4. Put the oil in a large saucepan on a medium heat. When it’s hot, add the garlic and ginger and cook for just a few minutes, until the garlic is golden.

5. Add the cooked squash to the pan and stir to coat it with the garlic and ginger. Season with salt and add the chilli flakes. Pour in the vegetable stock and cook on a medium heat for about 20 minutes.

6. Take the pan off the heat and blend the mixture to a smooth soup, using a stick blender.

7. Now put the mixture back into the pan, add the orzo, and cook for about 10 minutes on a medium to low heat, until the pasta has cooked.

8. Take off the heat. Serve in bowls, with the watercress, lime zest and a drizzle of balsamic vinegar.