Spiced squash Halloween soup (v)

A winter warmer with a spicy glow. Perfect after a night of trick or treats!

Recipe:

• 1 small butternut squash (approx 750g)
• 1 onion, roughly chopped
• 2 cloves garlic, roughly chopped
• 1 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp fresh or dried rosemary
• good glug of olive oil
• 1 litre of hot vegetable or chicken stock
• 1 tbsp cream cheese
• 
  

Method:

1. Combine all the ingredients except the stock and cream cheese in a roasting tray and place in a preheated oven at 200c/390f /gas mark 4 for about 30 minutes, stirring occasionally
2. After 30 minutes check that the squash is soft with a sharp knife. If it is still firm give it a few minutes more
3. Stip the contents into a saucepan, rinse out the tray with some of the stock and then ad it all to the pan
4. Heat through and blend until smooth
5. Add the cream cheese and blend again to combine
6. Top with a drizzle of olive oil and dust with paprika

Serve with warm crusty rolls