Ingredients:

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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

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For the Croutons:

Some stale slices of challah cut into cubes

1 tbsp garlic paste

3 tbsp olive oil

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Method:

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• 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.

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