Ingredients

1 x butternut squash about 1.25kg (2¾ lb) peeled and deseeded

good olive oil

4 banana shallots peeled halved and thinly sliced

⅓ tsp ground allspice

300g (11oz) tomatoes skinned and chopped

1 tsp finely chopped medium-hot red chilli

sea salt

800ml (28fl oz) vegetable stock

 

TO SERVE

optional cinnamon peppers prepared ahead see method no.7

flat-leaf parsley

 



AND THIS IS WHAT YOU DO......

1.  Roughly chop the flesh of the squash and set aside.
   
   
2. Heat a couple of tablespoons of oil in a large saucepan over a medium heat and fry the shallots for several minutes, stirring frequently, until golden.
   
   
3. Stir in the allspice, add the tomatoes and continue to cook for a couple of minutes until these soften.
   
   
4. Add the butternut squash, chilli and plenty of salt and cook for a minute or two longer, then add the stock, bring to the boil, cover and cook over a low heat for 20 minutes.
   
   
5. Mash the squash into the soup using a potato masher to achieve a chunky texture.
   
   
6. Serve the hot soup in warm bowls, with some of the peppers in their oil in the middle if wished and a little parsley
   
   
7. CINNAMON PEPPERS
   Cut 2 long red peppers (for example ramiro) into strips about 1cm (½ in) wide, spread these in a roasting dish, drizzle over 2 tbsp olive oil, season and roast in a preheated oven at 210C/190C fan/gas 6½ for 30-40 minutes until golden at the edges, stirring halfway through.
   
   
8. On removing from the oven, sprinkle over ½ tsp cinnamon, drizzle over 3 tbsp olive oil and stir. These can be served hot or cold with the soup.