Squash, Apple and Chilli Soup Recipe - River Cottage

Ingredients

• About 1kg squash, such as Crown Prince, butternut or kabocha
• 5–6 garlic cloves (unpeeled), bashed
• 8–12 sage leaves (optional)
• 3 tablespoons rapeseed, sunflower or olive oil
• About 500g sharp dessert apples, such as Cox or Ashmead’s Kernel
• Up to 700ml vegetable stock
• Sea salt and freshly ground black pepper
• 6 tablespoons extra virgin olive oil
• ½ teaspoon dried chilli flakes
• A good pinch of sweet paprika (smoked paprika if you like)
• ½ garlic clove, slivered