32 The Times MagazineBUTTERNUT SQUASH
AND GINGER SOUP
Serves 4- Oliv e oil, for frying
- 1 large onion, diced
- 2 cloves of garlic, peeled and
finely chopped - 5cm piece of fresh root ginger,
peeled and finely chopped - 1 red chilli, deseeded and
finely chopped - Salt
- 1 tsp cumin seeds
- 1 medium carrot, peeled
and diced - 1.5kg butternut squash, peeled
and cut into equal-sized cubes - 1.5 litres vegetable stock
- 100ml natural yoghurt, to serve
- 1 small bunch of fresh
coriander, leaves picked
1.Add some olive oil to a large pan
and add the onion, garlic, ginger
and chilli, sweating gently for a
few minutes until soft. Season with
a small pinch of salt and add the
cumin seeds to toast slightly, before
adding the carrot and butternut
squash. Give everything a nice stir,
at which point you may add the
stock. Bring to a simmer and cook
until the vegetables are nice and
tender, around 20-30 minutes.
Transfer to a blender and pulse
until smooth, then pass through
a sieve and season.
2.Divide between four bowls and
add a spoonful of natural yoghurt
to each one and a scattering of
torn coriander leaves.PHOTOGRAPHS Romas Foord
RECIPES Merlin Labron-Johnsonor Michelin-starred chef
Merlin Labron-Johnson, part
of the pleasure of cooking lies
in picking the produce from
the kitchen garden of his
Somerset restaurant, Osip, in
Bruton. At this time of year, the
pickings may seem slim, but there’s
still plenty to enjoy, from colourful
squashes and knobbly celeriac to
leafy kale. All it takes is the
judicious addition of a few store
cupboard ingredients to create
the kind of quick, easy, restorative
soups that will power you through
the rest of winter. Tony TurnbullOsip, 1 High Street, Bruton, Somerset
(osiprestaurant.com)F