Roasted Butternut Squash, Butterbean, and Cumin Soup

Wow, just realised it's been two months since my last blog post. It's been a hectic few months with early pregnancy (and associated sickness), and having a lot of work which needs to get done before I go on leave in February. My recipe backlog is now getting out of hand. Once again I make promises to myself to blog more regularly... we'll see how that goes.

Anyway, this autumnal soup is perfect for the shorter days and colder evenings. I loved it. The butterbeans add a creaminess to the soup and a lovely texture. The coriander is not necessary so if you are one of those unfortunate people for whom coriander tastes like soap (which is potentially down to your genes), then just omit it. I also garnished with fresh chillies; if you also do, I would recommend a swirl of sour cream if you have it on hand (I didn't) as it would be a perfect compliment for their heat.

Serves 4
Ingredients:

1kg butternut squash, peeled and chopped into chunks
1 tsp thyme
1/2 tsp dried chilli flakes (optional)
olive oil

1 large onion, finely chopped
2 tsp cumin seeds
1 tsp powdered cumin (optional)
6-8 cloves garlic, crushed
1 tsp dried coriander (optional)
1 x 400g tin butterbeans, drained
1 litre vegetable stock
salt and pepper, to taste

1-2 fresh chilli peppers, sliced (optional)

Instructions:

Preheat oven to 200 degrees C/400 degrees F/Gas Mark 6

1. Lay out squash on a baking tray and drizzle with oil. Scatter thyme and chilli flakes (if using) over the top, and roast for 25-30 minutes or until softened and beginning to caramelise.

2. Meanwhile, fry cumin seeds in a pan on medium heat until fragrant. Add the onion and garlic, and cook until softened.

3. Add stock, drained butter beans, and dried coriander (if using). Taste, and add additional cumin to your tastes. Bring to the boil, before simmering for 5 minutes or so.

4. Once the squash is cooked, add to the pan, and cook for a further 5 minutes. Using a hand blender (or removing the soup in batches to a normal blender), blend the soup in the pan. Season with salt and pepper as desired. If the consistency is too thick, add more stock or water to your liking.

5. Serve with fresh chillies and sour cream, if desired, and season with salt and pepper.