Pumpkin Soup

An easy & fairly quick recipe that makes good use of any squash. The taste seems to be improved by ensuring that the squash cooks in fat rather than in liquid - which I guess is also why squash roasts so well.

I'm not giving estimated number of portions here as it really depends how much squash you use, variety, age and how thick you like your soup. Ingredients here are based on 1 butternut kind of quantity. Spices - use what you know you like. I tend to use about 1 inch of fresh ginger, 1 tsp chilli powder, loads of black pepper and a couple of teaspoons of cumin as I think that some warmth suits the sweetness of squash well.

Ingredients
Squash or Pumpkin, chopped into bitesize pieces
1-2 Onions, roughly chopped
25g Butter
Vegetable or Chicken Stock (works well with a couple of teaspoons of marigold in hot water too)
Spices
Creme Fraiche to serve (optional)

Method
1. Melt butter in a large pan at a low-ish temperature.
2. Add the spices and onions & cook until the onions are transparent.
3. Add the squash & mix about so that it is coated with butter & spice.
4. Take the heat down even lower (if poss) and put the lid on the pan. Let the squash sweat gently until it's soft - about 15-20 mins.
5. Add the stock & bring to the boil. Simmer for a few minutes.
6. Liquidise the lot.
7. Serve with a swirl of creme fraiche in each bowl.