Roasted Squash & Curried Apple Soup

Serves 4 – Takes around 1 hour

This one holds fond memories for me… inspired by the first soup I ever learnt to cook as a young budding chef the creaminess of the squash and gentle sweetness of the roasted apple feels like a warm hug on a cold day.

- 1kg peeled squash
- 1 cored/peeled apple (I used fuji, any tart apple is fine)
- 1 onion
- 2 garlic cloves
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. curry powder
- 3 cups of chicken or veg stock

- 2 apples
- 1 cup of Greek yoghurt

Pre-heat oven to 425F. Cut squash, apples and onion into rough ½ inch pieces, toss in a bowl along with the peeled garlic cloves, garlic powder, cumin and curry powder. Add a good splash of olive oil and generous salt/pepper. Layout spice covered ingredients on a parchment paper covered roasting tray and slide into your preheated oven for 45 mins.

Remove once golden and let sit for 5 mins. Add ingredients to a blender and add stock slowly to achieve desired consistency. Use more stock if required, check for seasoning.

Garnish with a dollop of Greek yoghurt, pinch of cumin, olive oil drizzle and an apple crisp (to make crisps run apples over a mandolin – 1/8 inch thick, roast at 170 for an hour on parchment paper, turn over at 30 mins).