2 kg Butternut squash
30 ml Olive Oil
2 cloves Garlic, roughly chopped
1 Onion, roughly chopped
1 tsp. Ground coriander
1 tsp. Ground cumin
½ tsp. Chilli flakes
2.5cm piece Root ginger, chopped
1 litre hot Vegetable Bouillion
Salt and freshly ground black pepper

prep 30 mins
cook 1 hour
serves 6

This rich-flavoured autumnal soup is fragrant with the soft spiciness of coriander, cumin and ginger. It's a blinder of a soup, and makes a good starter for a dinner, or a hearty lunch on its own.

1. Preheat the oven to 200c/180c fan oven/gas mark 6. Peel the butternut squash, remove the seeds and chop roughly.
2. Put in a roasting tin, drizzle with half the olive oil and season well. Roast in the oven for 20 minutes.
3. Add the garlic, onion, spices, ginger and remaining oil and mix together. Continue to roast for another 20-25 minutes until everything is tender. Set aside to cool a little.
4. Whiz the vegetable bouillon and vegetables together in batches until smooth. Return the soup to the pan, reheat gently and taste for seasoning.
5. Serve with one tablespoon of runny quark in each bowl.

Top Tip...

Makes a good starter for a dinner, or a hearty lunch on its own..