When I returned and halved it, the smell, color and taste was more than impressive! It seemed so fresh and firm as it had been harvested just a couple of hours before. It was simply perfect to cook a lovely, heart warming soup on the day when the winter has returned for a while. A real comfort food not just for vegetarians and vegans but for all of us on a meat-free-Monday.

Ingredients:

Serves 3-4

1 butternut squash (middle sized)
half of leek
2 tbsp olive oil
1 apple (preferably Pink Lady)
half of orange zest and juice
1 can coconut milk
200-250 ml vegetable stock
salt
pepper

balsamic vinegar
toasted pumpkin seeds for garnish

1. Preheat oven to 180 C. Wash the squash, halve in length and discard the seeds. Line a baking tray with kitchen foil and place the squash halves cavity side up. Bake in the oven for 25-30 minutes or until soft and tender.
2. Meanwhile slice finely the leek. Heat the oil in on low then add leek. Sautee for a few minutes. Peel the apple, core it and then dice it into 2 X2 cm cubes. Add to the leek and heat on low cover with a lid. Cook until gets tender.
3. Remove the baked squash from the oven. Leave to cool completely then scoop out the flesh and put into a blender. Add the sauteed onion with apple, and give a blitz for 30-50 seconds until looks like a smooth and silky puree. Pour into a pan, add the coconut milk, stock, orange zest and juice and whisk with a wire whisk. Heat on low until starts to boil then simmer for 3-5 minutes. Add salt and pepper to taste.
4. Serve warm with pumpkin seeds and a few drops of aged balsamic vinegar.