Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Chick-Pea Pancakes with
Nigella Seeds and Turmeric
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Grilled Duck Breasts with
Glazed Turnips and Orange
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Paradise Pumpkin Cake
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Roasted Parsnip and
Cumin Soup
Roasted Squash and
and Chilli Soup
Roasted Swede, Ginger and Spiced Black Bean Soup
Rosemary Sorbet
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Pumpkin recipe development autumn cookery Christine McFadden

Roasted Squash and Chilli Soup

Celebrate autumn with this colourful fortifying soup. Roasting the vegetables really intensifies their flavour. The garnishes bring the soup to life, adding texture, colour and yet more complex flavours. A slick of delicious dark pumpkin seed oil adds the finishing touch. Good-quality extra-virgin olive oil would be fine to use instead.
Serves 4

butternut squash 2, peeled, deseeded and cut into large chunks
onion 1, sliced into thick rings
large baking potato 1, halved
rapeseed oil
sea salt
coarsely ground black pepper
garlic cloves 2 large, unpeeled
fleshy red or green chilli 1
chicken stock 700–850ml, preferably homemade

for the garnish:
pumpkin seeds 3 tbsp
tomatoes 3 peeled, deseeded and diced
hard crumbly cheese such as feta or Caerphilly, 50g
pumpkin seed oil (or extra-virgin olive oil) for drizzling

1) Preheat the oven to 200°C/gas 6.

2) Arrange the squash, potato and onion in a roasting tin large enough to take the vegetables in a single layer. Brush with rapeseed oil and season with salt and pepper.

3) Roast for 30 minutes, turning now and again.

4) After 30 minutes, put the garlic and chilli in a small roasting tin. Put in the oven with the squash. Roast for 15 minutes or until the garlic and potato are soft, the chilli is starting to blacken and blister, and the squash is beginning to brown at the edges.

5) Peel the garlic and the potato. Remove the skin and seeds from the chilli.

6) Put two-thirds of the roasted squash in a food processor. Add the potato, garlic and chilli, and about 300ml of the stock. Blend to a purée.

7) Tip the purée into a saucepan and stir in the rest of the stock.

8) Chop the whole pieces of squash into bite-sized bits and add them too. Check the seasoning and reheat gently.

9) Ladle into bowls, sprinkle with the garnishes and finish with a swirl of pumpkin seed oil.

Recipe © Christine McFadden 2020

    Photography: Christine McFadden    
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