Spicy Butternut Squash and Apple Soup

Serves: 6


3 tblsp butter
1 onion, chopped
1 clove garlic, crushed
1 ½ lb/700g butternut squash
3 Granny Smith apples
1 pt/600ml chicken stock from stock cubes
1-2 tsp ground cumin
2 tblsp crème fraîche
1 red apple


1. Melt butter in soup pan and fry onions and garlic.
2. Peel, seed and cut butternut squash and apples into chunks. Add to onions.
3. Pour in stock, bring to the boil and simmer on low heat for 15 minutes.
4. Stir in cumin, season and liquidise.
5. Reheat before serving and add crème fraîche.
6. Garnish with finely chopped red apple.

Ella MacDonald, Knockbain