Butternut, chilli and cumin soup with goat’s cheese toasts


Serves 4 
5 mins to prepare and 40 mins to cook 


1kg (2lb) butternut squash, cut into cubes, seeds reserved 3 tbsp olive oil 1 onion, finely sliced 2 tsp cumin seeds 1 red chilli, finely chopped 600ml (1pt) vegetable (or chicken stock, for a non-veggie version) 4 slices sourdough, toasted 75g (3oz) soft goat’s cheese extra-virgin olive oil, to serve (optional)


1. Preheat the oven to gas 6, 200°C, fan 180°C. 2. Spread the squash out on a large baking sheet and drizzle with half the oil. Roast for 25 minutes, or until tender. Remove and set aside. 3. Reduce oven temperature to gas 1, 140°C, fan 120°C. Sprinkle the reserved squash seeds over a separate baking tray and put in the oven to dry out. 4. Heat the remaining oil in a large pan. Add the onion and cook for 10 minutes, or until softened. 5. Add the roasted squash, cumin and chilli to the onions, cook for a further minute before pouring over the stock. Bring to the boil, reduce the heat and simmer for 10 minutes. Blend until smooth; season to taste. 6. Spread the sourdough toasts with the goat’s cheese; season with black pepper. Drizzle with a little extra-virgin olive oil (if using). Ladle the soup into bowls and scatter over the dried seeds. 7. Serve with the goat’s cheese toasts.

Nutritional Info:

288 calories / serving

Special Diets:

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