Method:-

• Peel the squash, discarding the skin, seeds and fibres, and cut the flesh into chunks.

• Peel, core and roughly chop the apples.

• Peel and finely chop the onion.

• Peel and crush the garlic.

• In a large pan, fry the onion and garlic in the butter until soft, about 3 minutes.

• Season, stir in the ginger and allspice and fry for a further minute.

• Add the squash and apple, cover and cook gently for about 10 minutes, stirring through occasionally.

• Add the stock and gently simmer for 20 minutes or until everything is soft.

• Once cooled a little, purée in batches in a processor.

• Taste, adding extra seasoning if needed, then reheat in a saucepan.

• Slice the extra apple very thinly and lightly fry in butter until just golden.

• Serve the soup decorated with the apple slices.

• WITH BUTTERED CREAM CHEESE TOAST

• Grill thick slices white farmhouse bread, spread with butter followed by your choice of cream cheese.

Note:-

C.Mict09