SERVES 8
PREPARATION TIME 25 minutes

2 kg butternut squash
3 tablespoons olive oil
Salt and freshly ground black pepper
1 teaspoon crushed dried
chilli peppers, plus extra to serve
2 leeks, thinly sliced
2 cloves of garlic, crushed
1 parsnip, chopped
3 cm fresh root ginger, grated
1 litre good vegetable or chicken stock

In advance This soup can be made two days in advance or even earlier and frozen for up to one month.

Pre-heat the oven to Gas Mark 6 (200°C, 400°F). Cut the butternut squash in half. Remove the seeds and any fibre, then slice the halves into quarters. Use a tablespoon of the olive oil to brush the quarters and sprinkle over some salt, pepper and the crushed dried chilli peppers. Roast the squash for about 20 minutes until soft and slightly charred around the edges. Set aside to cool and then scrape away the flesh from the skin and reserve. While the squash is cooking, heat the remaining 2 tablespoons of oil in a deep pan. Gently cook the leek and garlic until soft. Add the parsnip and ginger and cook for about 3-5 minutes. Pour in the stock and bring to the boil. Turn down to a simmer and cook for 20-25 minutes, or until the parsnip is tender. Next, stir in the roasted squash and check for seasoning. Allow the soup to cool a little before puréeing in a food processor. Return soup to the pan and heat through. Serve in warmed bowls and sprinkle with extra crushed dried chilli peppers.
Alternative suggestion Serve garnished with croutons, or 2-3 curls of fresh Parmesan shaved using a potato peeler.

DECEMBER 2004
RECIPE AMY WILLCOCK
PHOTOGRAPH PHILIP WEBB