Butternut Squash Soup with Caribbean Spices and Croutons

Ingredients

• For the Soup:
• Butternut squash 1 medium
• Red onion 1 large
• Garlic cloves 3
• Fresh ginger 2cm piece
• Scotch bonnet chilli (or to taste) 1/2
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Vegetable stock 750 ml
• Full-fat coconut milk 200 ml
• Olive oil 2 tbsp
• Salt to taste
• Black pepper to taste
• For the Croutons:
• Stale crusty bread (e.g. baguette) 2 slices
• Olive oil 1 tbsp
• Paprika 1/2 tsp

Method

1. Preheat oven to 200°C (180°C fan/Gas Mark 6).
2. Halve the butternut squash, scoop out the seeds, and cut into large chunks. Place on a baking tray, drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 30-35 minutes, or until tender and lightly caramelised.
3. While the squash is roasting, peel and roughly chop the red onion, peel and crush the garlic cloves, and peel and finely grate the ginger. Finely chop the scotch bonnet chilli (remove seeds for less heat).
4. Heat the remaining 1 tbsp olive oil in a large saucepan or Dutch oven over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the garlic, ginger, chopped chilli, cumin, and coriander, and cook for another 1-2 minutes until fragrant.
5. Once the squash is roasted, add the chunks to the saucepan along with the vegetable stock. Bring to a simmer, then cover and cook for 10 minutes to allow the flavours to meld.
6. While the soup simmers, cut the stale bread into bite-sized cubes. Toss with 1 tbsp olive oil and paprika, then spread on a small baking tray. Bake in the oven for 8-10 minutes until golden and crisp.
7. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot) and blend until completely smooth. Return to the pan if necessary.
8. Stir in the coconut milk and heat gently for a few minutes, but do not boil. Season generously with salt and black pepper to taste. Serve the soup hot, garnished with the spiced croutons.