WINTER SQUASH SOUP WITH CHIPOTLE ROASTED GARLIC AND CRUNCHY SEEDS
Serves: 4-6 minutes Preparation time: 20 Cooking time: 90 minutes
5 fat garlic cloves oil, 3 tbsp extra virgin olive plus a little extra or 1 large red kuri squash a medium-sized pumpkin 3 tsp chipotle chilli powder (or to taste) Sea salt 1 tsp garlic granules Knob of butter Black pepper sliced 1 white onion, finely 1 bay leaf 100ml white wine vinegar stock 1 litre chicken or vegetable yogurt 2 tbsp natural plain Parmesan, grated 1 Preheat the oven to 160 ºc/fan 140°C/ garlic cloves in foil Gas Mark 3. Wrap the the squash or with 1 tbsp olive oil. Cut the seeds out pumpkin in half. Scoop discard as much into a roasting tin and as you can. of the soft, sticky pulp olive oil, Toss the seeds with 1 tbsp ½ tsp salt and 2 tsp chipotle powder, them with the garlic granules and roast foiled garlic for 20 minutes. or 2 Rub the remaining squash or pumpkin
with olive oil, season with salt and pepper and place cut side down on a roasting tray. Add to the oven after the first 20 minutes and roast for a further 35 minutes, or until the flesh of the squash is meltingly tender. Remove the garlic, seeds and squash from the oven and set aside to cool. Chop the squash into chunks. There’s no need to discard the skin unless it’s tough and the soft flesh is naturally coming away from it.
Heat the remaining oil and the butter in a heavy-bottomed saucepan and fry your onion slices with the bay leaf, 1 tsp chipotle powder and a pinch of salt until the onions are soft. Deglaze with the vinegar.
Add the squash or pumpkin, the softened garlic cloves and the stock, and bring to the boil. Simmer for 10-15 minutes. Remove the bay leaf, add in 2 tbsp yogurt and using a stick blender or food processor, purée to a smooth soup consistency, seasoning to taste. Serve scattered with the crunchy roasted seeds and grated Parmesan.