Squash chowder with halloumi croutons

Squashes have a great shelf life if kept in a cool place like a larder, or even outside at this time of year; they continue to mature and ripen. Yes, they’re big, but you can also freeze them in convenient wedges or cubes, or cook and purée them for a pumpkin pie.

Overview

Prep time

15 mins

Cook time

50 mins

Serves

4-6

Ingredients

• Knob of butter

• 1 onion, finely chopped

• 1 leek, halved lengthways and cut into 2cm half-moons

• 1.5 litres vegetable stock

• 500g squash (peeled and seeded weight), cut into 2cm cubes

• 2 tbsp chopped parsley

• Rapeseed oil, for frying

• 150g halloumi, cut into 1cm cubes

Method

Step 1

Melt the butter in a large pan and gently cook the finely-chopped onion for 5 minutes, until soft, without colouring. Add the leek (halved lengthways and cut into 2cm half-moons) and cook for a further 1 minute. Pour in the 1.5 litres of vegetable stock and season. Bring to the boil and simmer for 20 minutes. Add the 500g squash and simmer for 15 minutes more, until soft. Leave to cool slightly, then whizz a quarter of the soup in a blender until smooth. Return to the pan.

Step 2

Add the 2 tbsp chopped parsley, season again if necessary and simmer on a low heat until ready to serve.

Step 3

Heat a splash of rapeseed oil in a frying pan and cook the 150g halloumi cubes on a high heat, turning the cubes as they are cooking, until nicely browned all over, about 3-4 minutes. Transfer to kitchen paper to dry and soak 
up the oil.

Step 4

To serve, ladle the soup into warmed bowls and scatter the halloumi over the top.