Ingredients

1½ cups water
1 2-3 lb butternut squash
5 tbsp organic olive oil
1 large onion, chopped
1 apple (I use Granny Smith), peeled and chopped
3 cloves garlic, chopped
2 cups vegetable stock
2 tsp sea salt
½ tsp. white pepper
¼ tsp ground coriander
Pinch of nutmeg

Method

Preheat the oven to 170C/325F.

Cut the squash in half lengthwise and scoop out the seeds and stringy fibre in the centre.

Pour the water into a large roasting pan. Cover each cut-side of the squash with a tablespoon of olive oil and a sprinkling of sea salt and pepper. Turn the squash halves face-down in the roasting pan.

Roast, uncovered, for approimately 1 hour until the skin of the squash is easily pierced and the "meat" is soft. Remove from the oven and set aside to cool.

In a soup-pot set on medium heat, pour 3 tbsp organic olive oil. Add chopped onion and apple, sauteeing for about 10 minutes until soft and onion is translucent. Add chopped garlic. Sautee for a few more minutes. Add vegetable stock and allow to come to boil. Add a pinch more salt and pepper, and the ground coriander and nutmeg. Reduce to a simmer and cover.

Scoop out cooled squash and add to the soup mixture. Bring soup up to a boil again, then reduce again to a simmer. Leave ast simmer for another 10 minutes. Turn off heat and let cool to room temperature.

Pour soup mixture into blender and puree. Pour back into soup-pot. Heat before serving.

For a garnish, try a small dollop of yoghurt, if dairy is ok for you and your guests