This soup really does taste better than it looks – I promise!
I made this as a quick lunch over the weekend and snapped a few photographs before it was devoured. The smell of the cumin and fennel had filled the house as the soup was cooking and we couldn’t wait any longer. Though, to be honest, this is a pretty speedy soup to make, and it really doesn’t need any effort.
I used a combination of butternut and also yellow button (pattypan) squash, both from our vegetable garden. You could use whatever squash you can get, but remember that the colour will probably turn out slightly different to mine.
Ingredients – serves 6:
1 tbsp olive oil
1 onion, finely chopped
2 and 1/2 teaspoons ground cumin
1 and 1/2 teaspoons fennel seeds
approx 1kg/2 lbs squash (peeled, trimmed and de-seeded weight), diced
1 litre/quart hot chicken or vegetable stock
- 200g/7 oz light sour cream
- black pepper, to season
- fennel fronds, optional, to decorate
- Heat the oil in a large saucepan and then add the onion. Cook for a few minutes over a medium heat, until the onion just starts to soften.
- Add the cumin and fennel seeds to the onion, stir and cook for 30 seconds or until just fragrant.
- Add the diced squash to the pan and stir to coat in the spices.
- Carefully pour the hot stock into the pan and bring to the boil.
- Once boiling, turn down the heat and simmer for 15-20 minutes, or until the squash is tender. Remove from the heat.
- Using a stick mixer (immersion blender), carefully blend the soup in the pan.
- Add the sour cream and blitz again.
- Season to taste with black pepper.
- Serve topped with fennel fronds if you have them.