As I write up this recipe the rain is lashing against the windows and the wind is blowing up to 40 mph winds. Hello Autumn, you’ve arrived with gusto and I love it. Wrapped up in cosy jumpers, boots and jeans I’m at my happiest, especially if on a day like today I’m in a warm kitchen.
At the same time my cooking changes to suit the onset of colder weather and my mind switches from BBQ and salads to warming soups, stews and curries.
So this is one of those soups. Simple to prepare and hearty enough to be a meal, especially with some flatbreads or a crusty bread roll. You can omit the gammon and use vegetable stock for this to make a vegetarian version, it still works. The soup is also gluten free, but as always check the stock you use to make sure this is suitable. You will also need a blender for this recipe.
1tbsp vegetable oil
2 medium onions, chopped
2 cloves garlic
200g smoked gammon steak, chopped into small cubes
650g butternut squash, peeled and chopped into large chunks
1 pint chicken stock
2 tsp Bite Me Spices Trinity Chilli Powder
1 tsp ground cumin
1 tsp ground coriander
Salt and pepper to taste
Heat 1 tbsp vegetable oil in a large pan. Add chopped onion and fry on a medium heat until they turn a golden brown. Add garlic and cook for a further 2 minutes.
Add 100g of the chopped gammon, fry for 3 minutes. Add the chilli powder, cumin and coriander.
Add the butternut squash and mix well, fry for a couple of minutes. Add the chicken stock. Simmer with a lid on for about 15 minutes, or until the squash has softened.
Leave to cool. Blend when cool. Season to taste.
- In a separate frying pan, fry off the remainder of the gammon until crispy. Serve this on top of the soup as a garnish. I also sprinked a little extra Trinity Chilli Powder over the bacon topping.