Autumn is here!

I say this merely because it is cold and crisp today which means an end to the very welcome but disconcerting Indian summer we've been having. What to eat in October is often easy: slow cooked stews, roasted squash and apple pies are what I would usually be cooking but the warm weather has made me less inclined for heavy food (actually less inclined to cook at all as you can see by my lack of posts!) so I compromised last night with a coconut squash soup which was light and comforting served with some homemade soda bread.

Coconut Squash Soup

Serves 4

• Chop 1 Butternut Squash into large chunks, reserving the Seeds. Drizzle the chunks with Oil and roast at 200˚C for 20-30 minutes until soft.
• Meanwhile, cook 1 Medium Onion, finely chopped, in a large casserole dish over a medium heat until golden.
• Add 1 stalk of Lemongrass, split down the middle, 1 Red Chilli, seeds removed and chopped, 20g Fresh Ginger, finely grated, 2 tsp Ground Coriander, to the onion and stir.
• When the squash is cool enough to handle, remove the skin and add to the pot.
• Add 1 400g tin Coconut Milk and 500ml Vegetable Stock. Bring to the boil and simmer for 15 minutes.
• Liquidise and return to the pan to warm. Season to taste.
• Heat a non-stick pan and add the Seeds. Sprinkle over a large pinch of Sea Salt and a tsp Dried Coriander. Cook until the seeds are crisp but be careful they don’t burn.
• Serve with a dollop of Crème Fraîche and a sprinkling of the seeds.