Hawaij-Spiced Squash Soup with Challah Garlic croutons-serves 8-9
1 butternut squash/small pumpkin
2 onions, sliced
1 tbsp olive oil
2 cloves garlic, peeled
1.5 tbsp Hawaij seasoning
1 stock cube/tbsp chicken/veg stock powder
20 halved-baby potatoes/2 large white potatoes cut into cubes (leave peel on)
1 litre water
A large, very sharp knife to cut the squash
For the Croutons:
Some stale slices of challah cut into cubes
1 tbsp garlic paste
3 tbsp olive oil
Peel the squash with a vegetable peeler and then cut off the bottom. Cut the squash in half, scoop out the seeds and cut into large cubes.
Heat the oil in a large saucepan and fry the onions for a few mins. Add the garlic.
Add the Hawaij seasoning and then the potatoes. Make sure everything is well-coated.
Add the squash and coat well with the mixture.
Add the water and stock powder.
Mix well and let it come to the boil.
Boil until the squash has softened and then blitz with a stick blender until smooth.
To make the croutons, mix the challah with 1 tbsp oil in a bowl.
Heat the remaining oil in a frying pan and add the croutons, turning all the time to prevent them burning.
Put a few on top of each bowl of soup.