Peel and cut the butternut into cubes place on a roasting tray, with a little oil and bake for 10 t0 15 minutes, until golden brown on the outside and soft in the middle. Peel and finely chop the onion, finely slice the celery and peel and crush the garlic, add to a large pan with a little oil and cook till soft. Add the ground spices, chilli flakes and star anise cook for five minutes, then add the veggie stock, simmer gently for 5 minutes, remove the butternut from the oven and add to the pan, simmer for 15 minutes. Remove from the heat, remove the star anise and blend till smooth season with salt and pepper and add the cream, cook for 5 minutes and then serve the soup in a bowl sprinkled with fresh chopped coriander and some crusty bread rolls.
Without a doubt this is a Autumn or Winter recipe, perfect for those cold nights, ideal for a Halloween or bonfire night treat. Serve it piping hot and if you aren't counting the calories serve it with some crispy herb croutons. It also makes the perfect light lunch or evening meal, cook extra freeze and have some for another day!
The roasted butternut squash add extra flavour and taste to this dish, but what makes this recipe the best is the delicious spice mix which add flavour and heat.
This recipe makes the perfect starter for any winter menu the spices make it perfect for a North African dinner party and we would combine it with a chicken thigh tagine for the main course and a delicious orange and chocolate pistachio cake for dessert.