The nutritionally beneficial nigella seeds provide a flavorsome addition to this soup; they taste like oregano and have the slight bitterness of mustard seeds.

Any other type of squash can be substituted instead of butternut squash.

Ingredients

• 2 tbsp olive oil
• 1 onion , chopped
• 1 clove garlic, chopped
• 2 tsp nigella seeds
• pinch chili powder
• 800g butternut squash, peeled, deseeded and cut into chunks
• 500 ml vegetable stock
• small bunch flat-leaf parsley

Preparation

• Heat the oil in a large pan, add the onion and garlic and fry until lightly coloured.

• Add the nigella seeds and chili, then fry for 1 min.

• Add the squash and stock, then bring to the boil. Stir well, cover, then simmer for 10-15 minutes, or until the squash is tender.
• Puree the soup in a blender or food processor, with the parsley.

• Return the soup to the pan, reheat and serve.