Butternut squash and chilli soup.
Take a large squash, top and tail it, slice it in half lengthways, and scoop out the seeds. Put peppercorns, salt, garlic, cumin, a chopped chilli, and some oil into your mortar and pestle, give it a bit of a grind, then dollop that over the flesh of the squash. Roast until the flesh is soft enough to be scooped out with a spoon. This can take up to an hour, and some parts will soften slower than others, so patience is key.

As the squash approaches the time you'll remove it from the oven, soften onions and a red pepper in a pan, before adding the softened squash, and add some stock (vegetable or chicken, your choice). Add another chilli (if you so desire), season to taste, then blend it in the pan. I add a little chilli powder at the end, just to give it a little more strength, but this isn't essential.

I use standard red chillis for this, but you can use stronger ones if you like. I attempted a scotch bonnet one time, and hugely regretted it.

It keeps well, and makes several portions.
( Agnostic Antichrist Baltimora, Fri 29 Jun 2012, 12:23, 1 reply)

This is the first recipe I've read that I shall be trying.
Sounds delicious.
( The Awful Puppy Bakery is still bored, Sat 30 Jun 2012, 9:45, closed)