Wednesday: Butternut, chilli and cumin soup
1kg butternut squash, cut into cubes, seeds reserved
3 tbsp olive oil
1 onion, finely sliced
2 tsp ground cumin
1 red chilli, finely chopped
1 vegetable stock cube, made up to 600ml
4 slices sourdough, toasted
extra-virgin olive oil, to serve (optional)
1. Preheat the oven to gas 6, 200°C, fan 180°C. Spread the squash out on a large baking tray and drizzle with half the oil. Roast for 25 mins, or until tender. Remove and set aside.
2. Reduce oven temperature to gas 1, 140°C, fan 120°C. Scatter the reserved squash seeds over a separate baking tray and put in the oven to dry out. Meanwhile, heat the remaining oil in a large pan. Add the onion and cook for 10 mins, or until softened.
3. Add the roasted squash, cumin and chilli to the onions, cook 1 min more before pouring over the stock. Bring to the boil, then reduce the heat and simmer for 10 mins. Whizz until smooth using a stick blender; season to taste.
4. Spread the sourdough toasts with the feta; season with freshly cracked black pepper. Drizzle with a little extra-virgin olive oil (if using). Ladle the soup into bowls and scatter over the dried seeds. Serve with the feta toasts.