A truly comforting soup combining the delicious sweetness of butternut squash with earthy cumin, alongside creamy goat's cheese toasts, that are perfect for dipping. Make a big batch and freeze the finished cooled soup in a sealable plastic container for up to 3 months. Alternatively, this soup will keep in the fridge for 4-5 days.
- Preheat the oven to gas 6, 200°C, fan 180°C. Spread the squash out on a large baking sheet and drizzle with half the oil. Roast for 25 minutes, or until tender. Remove and set aside.
- 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 minutes, or until softened.
- Add the roasted squash, cumin and chilli to the onions, cook for a further minute before pouring over the stock. Bring to the boil, then reduce the heat and simmer for 10 minutes. Whizz until smooth using a stick blender; season to taste.
- Spread the sourdough toasts with the goat’s cheese; 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 goat’s cheese toasts.