Roasted Squash Soup
Jean has been working through her winter squash store and used a variety of different squashes to blend into this flavourful soup. Roasting the squash with herbs is the secret here.
- 1.5 kg pumpkin or squash or a mixture
- 2 cloves of garlic
- handful of rosemary sprigs
- 1.5 tablespoon olive oil
- 1 onion
- pinch of nutmeg
- 800ml vegetable stock
- 100ml milk or cream
- 15g butter
- Preheat the oven to 170°C/Gas Mark 3. Cut the pumpkin or squash in half horizontally and remove the seeds. Score the flesh, season with salt and pepper, then rub with the cut garlic halves. Lay rosemary sprigs and a garlic half in each pumpkin half. Drizzle with a little olive oil and place on baking trays.
- Roast the pumpkin halves for about 1 hour until tender. It is ready when you can effortlessly slip a knife into the thickest part of the flesh. Take out the rosemary and garlic; reserve the garlic. While still hot, scoop out the pumpkin flesh from the skin.
- For the soup, heat the olive oil in a large saucepan, add the onion and cook for 5–6 minutes until soft and translucent. Add the roasted garlic cloves to the pan with the nutmeg and a little seasoning. Sauté for a further 1–2 minutes.
- Stir in the pumpkin flesh, then pour in the stock. Bring to the boil, lower the heat and simmer for 10–12 minutes. Blend the soup. Stir in the cream or milk and more stock, (if too thick) and heat through.