Page 28 - link magazine

Swindon Wide

Butternut fennel and cumin soup

In the third of a new series of recipes designed to be easy to cook but tasty and
convenient the Link Magazine’s new cookery consultant Angela Barlow shows
how to make a delicious dish for this time of year.

After the arrival of Halloween, Guy makes peeling much easier.
Fawkes night and with the nights l Preheat oven to 190C/170C fan
drawing in we are reminded that l Cut the butternut squash into
whether we feel ready or not we large chunks keeping the skin on
are relentlessly sliding into the but removing the seeds. Place on a
festive period. baking tray and drizzle with olive
But before we get all spruced up oil. Season with salt and pepper.
and tinsel tied, I wanted to offer l Roast in the oven for 30
a little culinary comma between minutes. Remove and let it cool.
October and December hence my When cool enough to handle Ingredients for butternut fennel and cumin soup
recipe for butternut fennel and remove the skin and cut into 2cm One large butternut squash - Olive oil - Salt and pepper - One medium red
cumin soup. cubes. onion chopped finely - One thumb length piece of ginger peeled and finely
It’s not only warming and cost l Add a tablespoon of olive oil to grated - One clove of garlic crushed or finely grated - 1 tsp fennel seeds - 1 tsp
effective but is a simple dish to a large saucepan or stockpot. Add cumin seeds - 800ml chicken or vegetable stock
prepare and due to the spice the onion, ginger, garlic, fennel and
element gives a little kick. cumin seeds and fry gently until 15 to 20 minutes making sure the l When ready to serve garnish
It is also great for vegetarians or soft, taking care not to burn the squash is tender. Remove from with coriander and a swirl of single
those with diabetes. onion and garlic. Add the roasted the heat and blend until smooth cream if desired.
Firstly I prefer to roast the butternut squash and stock. Bring adding a little more water if the This soup tastes delicious and is a
butternut squash on a baking tray to the boil and then reduce the consistency is too thick. Season hearty meal with or without a hunk
as it gives a richer flavour and also heat and simmer for approximately with salt and pepper. of bread or croutons.

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