25 g (1 oz) fresh root ginger, peeled and finely chopped
2 teaspoons fennel seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon sugar
1 small butternut squash, about 900 g (2 lb), peeled, deseeded and diced
1 litre (1 3/4 pints) hot chicken stock
150 ml (1/4 pint) double cream
salt and pepper
chilli oil, for drizzling
Core and very finely slice 1 of the apples horizontally to form thin discs. Place on a wire rack set over a baking sheet and bake in a preheated oven, 150°C (300°F), Gas Mark 2, for 20–25 minutes. Peel, core and dice the remaining apples.
Meanwhile, heat the oil and butter in a heavy-based saucepan, stir in the onion, ginger, seeds and sugar and cook for 1–2 minutes. Add the squash and cook for 2–3 minutes, stirring to coat well. Add the diced apples and stock and bring to the boil, then cook over a medium heat for 20 minutes.
Stir in the cream and season. Ladle into 4 serving bowls, add baked apple slices to each and drizzle over a little chilli oil.