Here's an autumn favourite of Clare's; a butternut squash and apple soup. It's a perfect soup to serve at Halloween or around a bonfire and a great way to use up those last windfall apples.
INGREDIENTS: 1 tbsp of oil; 1 onion, finely chopped; 1 tsp curry powder; 2 eating apples, peeled, cored and chopped; 1 butternut squash, peeled, de-seeded and chopped, 1 litre of vegetable stock; salt and pepper.
METHOD:
1. Gently heat the oil in a large pan, add the onions and cook for about 5 minutes until softened but not browned.
2. Stir in the curry powder and apple and cook gently for 1-2 minutes; be careful it doesn't burn.
3. Add the squash and the stock and bring to the boil. Turn down the heat and simmer for about 15-20 minutes until the squash feels soft and is cooked. Remove the pan from the heat and allow to cool for a few minutes before liquidising. Taste the soup and add salt if needed and ground black pepper. Re-heat gently before serving.