Spiced squash soup

Method

1. To make the bowl, slice the very bottom off the whole squash so that it sits flat on your plate. Slice the top off and put to one side, this will be your lid. Using a spoon, carefully scoop the seeds out of the squash. Then, making sure not to create a hole in the bottom, carve out the inside of the squash to form your bowl. Save any leftover flesh for the soup.

2. Melt the knob of butter in a large frying pan and add the shallots and garlic. Using a fine grater, grate the ginger into the pan to taste. Roughly break up the mushrooms and add them to the pan, along with the diced squash and the left over flesh from making the bowl. Sprinkle over the paprika, bouillon and season with pepper.

3. Pour boiling water over until it's just covering the mixture and leave to simmer until the squash is tender. Transfer to a food processor, season with salt and blend until smooth. If it's too thick add a little water.

4. Pour the soup into your squash 'bowl' and serve with toast.

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Ingredients

1 medium squash, whole
knob of Butter
2 Shallots, finely chopped
1 clove Garlic, finely chopped
small piece fresh Ginger
handful chanterelle Mushrooms
1/2 medium squash, roughly diced
1 tsp smoked Paprika
1 tsp vegetable bouillon

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