Fun fact: have you noticed that you feel fuller longer when you have soup?  That is because if you drink water with your meal, it passes straight through   your stomach. That same amount of water, blended with your food to turn it into soup, will be retained in the stomach while the solid nutrients are digested. The stretching of the stomach wall suppresses the production of the hunger hormone ghrelin, so you feel full for longer.

But, on to this nice seasonal soup, really simple to pull together. A nice hint of sweetness form the apples which really comes out in the roasting.

  • 1 butternut or acorn squash (or any other autumnal squash really)
  • 2 red onions
  • 3 apples
  • 2 T rapeseed oil
  • 1 t garam masala
  • ½ t cumin seeds
  • 500mL vegetable stock

Peel, core and cut the apples in to quarters. Cut the onion in to quarters and chop the squash to be about the same size.  Toss all the veg with the rapeseed oil and spices and roast at 180C for an hour. Let veg cool, scrape the flesh of the squash in to a blender, add the rest of the veg and the vegetable stock and blend until a smooth.  Pour the puree through a sieve in to a pan and cook over medium heat until it comes to a gentle boil.  Serve it up – with a drizzle of olive oil, or even a sprinkling of toasted pumpkin seeds.  Surprisingly tasty for such a simple dish