Butternut squash and spinach soup with chilli and coriander

Method

1. Heat the olive oil in a large saucepan or small stockpot. Reserve a few slices of chilli to use as a garnish and add the rest of it to the oil. Add the onion and garlic and cook, stirring frequently, over a medium heat for 10 minutes.

2. Meanwhile, peel the squash. Cut it in half lengthways and scrape out the seeds and pith with a metal spoon. Cut the flesh into bite-sized chunks.

3. When the onion has been frying for 10 minutes, add the squash and stir well. Raise the heat under the pan to medium-high and cook, stirring occasionally, for 10 minutes, or until the squash pieces are starting to turn golden brown.

4. Meanwhile, pick the tender coriander stalks from the leaves and keep them separate. Pour the stock and sherry into the saucepan, then add the coriander stalks and lentils and bring to a boil. Simmer, stirring occasionally, for 15 minutes or until the squash is very tender. While the soup is simmering, cut the spinach into strips.

5. Remove the soup from the heat and allow it to cool briefly. Then purée the mixture using a hand-blender. Return the soup to the saucepan and heat through.

6. Stir in the spinach and two-thirds of the coriander leaves and stir through the hot soup just until they are wilted. Taste and add salt and pepper as necessary, and adjust the consistency if desired with a little water.

7. Pour the soup into serving bowls, garnish with the reserved coriander and chilli and sprinkle with a little more salt and pepper before taking it to the table.

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Ingredients

2 tbsp Olive oil
1 red chilli, finely sliced
1 onion, sliced
1 garlic clove, chopped or crushed
1 Butternut squash, or kaboucha squash
15g fresh coriander
1 litre vegetable or chicken stock
4 tbsp dry sherry
4 tbsp red lentils
30-40g baby spinach leaves
Salt, and freshly ground black pepper

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