Autumnal Squash Soup

Leaves are falling, the days are getting shorter and early mornings have taken on a misty, golden hue. Autumn is here and in a month or so we'll be stomping through piles of red leaves in our wellies.

To celebrate the turning of the seasons and to warm my old cockles until it's cold enough to merit a log fire, here's one of my favourite autumn soups. Its warm, smooth, spicy and sweet with a fantastically strong orange burst hue to brighten your dinner table.

You'll need:

A selection of squash or one large pumpkin - I used two local varieties.

1 onion

Clove of garlic

1 square inch of grated fresh ginger

Bunch of fresh coriander

1 generous teaspoon of ground cumin

1/2 litre of vegetable stock

1 birds eye chilli - whole

olive oil, salt and black pepper

A great trick for peeling squash is to let it soak in a big tureen of boiling hot water for an hour, this softens the outer layer of flesh, making it easier to cut off the skin. Some people also like to slowly roast the squash in the oven then scoop the inside flesh out with a spoon, this imparts a slightly sweeter flavour, so you can try it both ways!

Chop your squash into large-ish chunks. Thinly slice your onion and chop up your garlic clove.

Heat a spoonful of olive oil in a large wok or deep saucepan. Add the onion, garlic, cumin and chopped ginger and cook until softened.

Throw in the chunks of squash and stir to coat the chunks with the spice and onion mix. After a few minutes, add enough stock to cover the chunks, bring to the boil then turn the heat down and cook the squash until soft, about an hour.

Use a blender to smooth into a creamy consistency, add more stock if necessary to thin down. If you like your soup chunkier, mash with a fork. Add some freshly ripped coriander, a dollop of yogurt or creme frèche and serve with hunks of warm bread. Either that or pour into a mug and sip in front of the telly.