Instructions

1. Preheat the oven to 200° fan/220°C/gas mark 7.
2. Cut the butternut squash in half lengthwise. Scoop out the seeds and membrane and transfer to a roasting dish. Drizzle with olive oil and roast with the garlic in the oven for 15 minutes. Remove and allow to cool. Scoop out the now soft flesh and set aside with the roasted garlic cloves.
3. Add the butter to a heavy-bottomed pan over a medium heat. Once the butter has melted add the onion. Sauté for 3–5 minutes or until the onions are translucent and cooked through but not brown, and then add in the roasted garlic and butternut squash. Season well with salt and pepper. Cover and sweat for about 5 minutes. At this stage you can add the curry powder and curry paste, if you would like your soup to have a bit more kick.
4. In the meantime, heat the stock in another large saucepan. When it starts to simmer, add the roasted, spiced vegetable mix and, using a hand blender, blend to a smooth soup. Pour in the cream to give a silky finish.
5. To prepare the spices, dry fry the cumin, coriander and peppercorns in a small pan until they release their aroma. Then transfer to a pestle and mortar and grind roughly.
6. Place the butter and cinnamon stick in a small saucepan over a medium heat and when the butter begins to foam, add the mustard seeds. When they start popping, add the ground spices and mix well to combine. Remove from the heat and discard the cinnamon stick.
7. Serve the soup in warmed bowls and drizzle the buttery spice mixture over the top. Have an extra drizzle of cream if you like.