This is an amazingly tasty soup, it has a gorgeous mix of sweetness from the apples and squash, tempered by the hint of spiciness provided by the hint of curry powder and nutmeg.
I butternut squash
1 tbs olive oil
1 small onion– finely chopped
1 large cooking apple – cut into chunks
1 clove garlic - crushed
½ tsp curry powder
¼ tsp nutmeg
½ pint vegetable stock
Celery salt and freshly ground pepper to season
Pierce the squash all over with a sharp knife.
Place in a roasting tin 180 Fan, Gas 4 for about an hour , turning every 15 mins until soft when pierced.
Remove from the oven, cool, then halve and remove the seeds.
In a medium sized saucepan saute the onion until just going transparent, add the garlic and continue to cook for a few seconds.
Add the apple chunks, curry powder and nutmeg, stir into the onion and garlic
Pour in stock, bring to the boil and simmer until the apples are soft.
Scoop out the flesh from the butternut squash and add to the pan.
Remove from the heat and whizz the mixture with an electric hand blender until smooth
Season to your taste with freshly ground pepper and celery salt
Add a little boiling water if the soup is too thick
Serve with a pat of herb butter or a dollop of sour cream or yoghurt swirled into the middle