Squash soup with coriander and garlic

Squash Soup with Coriander Seed and Garlic 

Ingredients:

1 medium butternut squash (organic if possible)

1 tsp of coriander seeds (whole)

2 cloves of garlic

750 ml of stock (either vegetable or chicken) or water – plus more if necessary

1 medium onion, chopped

olive oil

To garnish: small handful of coriander leaves, finely chopped, and plain yoghurt (sheep’s milk based if dairy intolerant)

To prepare:

1. Heat the oven to 200°
2. Split the butternut squash lengthwise into two halves and remove the seeds with a spoon; rub over with olive oil, and sprinkle with the coriander seeds. Place clove of garlic (do not remove skin) in the centre of each half of  the squash.
3. Bake in the oven for approximately 40 minutes, or until a knife can easily be inserted through the squash – it might take longer depending on how ripe the squash is.
4. Meanwhile, sauté the onion in a little olive oil until soft and transparent – this takes a little while, but keep the heat low as otherwise the onion will burn!
5. When the squash is cooked, leave to cool for a few minutes until it can be handled. Then peel off the skin – or scoop out the flesh -  and chop roughly. Squeeze the cooked garlic centre out from the skins (it should come away easily)
6. Add to the cooked onion, and add half the stock (or water).
7. Blitz with  a hand blender or use a food processor.
8. Add the rest of the stock or water to get the consistency you like – ideally quite thick but not a puree.
9. Serve with a dollop of yoghurt and sprinkle with coriander leaves

Other options on the spices would include cumin or fennel seeds, both equally delicious. Any left-over soup freezes really well.