On New Years Day, we decamped to the mountains (again), Himself has new skis and boots, so Needs must! Here we are! I have brought projects with me and am unlikely to complete them whilst here (6 weeks). However as it is very cold in The UK ( golf courses closed) we might as well be here, where Himself doesn’t get Cabin Fever and I am happy to potter.

I always chuckle to myself when grocery shopping here as it really is not consumer oriented. At our local store ( no self service checkout) , just don’t forget to weigh your fruit and vegetables, otherwise you will be forced to go back ( much to the chagrin of those in the queue) or just simply say you no longer need it! Similarly in the discount stores, usually with a Huff and a Puff on top. There again, don’t forget to shake your shopping bag to demonstrate that you haven’t stolen anything. Are the French less trustworthy? I’ve no idea! But it is certainly a different shopping experience.

Himself likes soup for lunch, especially here. I usually raid the freezer to see what must be used up ( frozen lettuce for example, a good base to start with.) Today, in the refrigerator, I found a butternut squash ( I had brought it with me from England), that spoke to me and so I decided to make a soup which had a Mexican flavour. Our eldest daughter lived in Mexico City for 5 years and we sorely miss our visits there. The climate was lovely and the food was wonderful but unfortunately it is a country that has huge crime with the drug cartels. Their youngest was born there and ironically is the only family member who doesn’t speak Spanish ( but he does have a Mexican Passport)!

To make enough soup for 6 ( it freezes well )

• A Butternut squash, peeled, de-seeded and chopped into smallish chunks
• 1/4 C olive oil
• 2+ dried Ancho Chillies
• 2 medium onions, peeled and sliced
• 2 medium carrots, peeled and chopped
• 4 cloves garlic peeled
• 2 peppers, any colour
• 300 grms sour cream
• Small can chick peas
• Salt to taste
• 1-2 teaspoons Smoked paprika
• 1 1/2 litres chicken or vegetable stock
• Chopped coriander ( cilantro) to garnish
• I also went off plan a little and added some celery and courgette.

Heat the oven to 220 , put the squash on a baking tray and roast, this gives the soup a better flavour but can be omitted.

Soak the Ancho peppers in boiling water and when soft, cut off the tops ( discard) and remove the seeds.

Sauté the vegetables in the olive oil, add the Ancho chillies and the butternut squash when cooked, along with the stock, paprika and the chick peas.

When everything is cooked and soft, blend, either in a blender/ food processor or a hand blender until smooth. Add the sour cream. Taste add salt if needed and then the sour cream.

Serve with a garnish of chopped coriander.

Ancho Chilles are one of the most popular chiles in Mexican cuisine. Fresh they are Poblano but dried become Ancho.They are mild in heat but have a deep fruit and chocolate flavour. Very versatile, easy to use and can be found whole or flaked or powdered. Ancho chillies have a heat on the Scoville scale of 1,000 to 2,000 whereas Bell peppers are 0-100, and Habanero chillies come in at plus 10,000!

Of course there are many ways to use Squash and pumpkins and another way is a simple curry.

• 2 tablespoons olive oil
• 4 cardamom pods
• 2white onions finely chopped
• 3 crushed cloves garlic
• An inch of fresh ginger grated
• 2tsp of each, ground coriander, ground cumin, mild chilli powder ( ancho is good), and 1 tsp turmeric
• 2 tbsp tomato purée
• 500 grms squash or pumpkin cut into chunks
• Small can of chick peas
• 150 mls full fat yoghurt
• 500 mls vegetable stock
• Chopped coriander to garnish
• Cooked basmati rice to serve.

Heat the oil in a large saucepan and add the cardamom pods, then add the onions and cook for about 10 minutes, but don’t let burn.

Add the garlic, ginger and the spices, cook for about 2 minutes. Then add the tomato paste, stir well to mix and then add the squash/pumpkin, stir in and then add the stock. Bring to a boil, turn down to a simmer, and add the chicken peas. Simmer for about 15-20 minutes, until the squash/pumpkin is soft, remove from heat, taste adjust seasoning ( maybe some salt). Stir in the yoghurt!

Serve with rice and the chopped coriander.