Roasted Crown Prince Squash & Carrot Soup

IMG_3323I love this time of year, it’s when all the pumpkin and squash come out to play! It’s also my favourite time of year to make soup. Every fortnight we get a Riverford Organics Veg and Fruit box and this week we got a large squash as part of this. A Crown Prince variety on doing a bit of research. Not one I’ve tried before but on looking it up I discovered it has a rich flavour and the skin is really tough! 10 minutes later after wrestling with skinning it I handed over to hubby, aΒ testament that the latter of these two is certainly true! I’ve not put squash and carrot in soup together before, usually on its own or with sweet potato and I was a little worried that the flavours would get mushed up and just taste like carrot, but the squash came singing through. The hint of heat and spice really takes it up another level too.

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Crown Prince Squash

Serves 4

Ingredients

  • 1 large Crown Prince Squash (or another variety if you would prefer), peeled, deseeded and roughly cubed
  • 4 carrots, roughly diced
  • 2 medium onions, roughly sliced
  • 2 red chillis (only one if you’re not that keen on heat!), deseeded and sliced
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 500 ml water
  • 100g butter
  • sea salt and white pepper to season
  • coriander, chilli flakes and natural yogurt to dress

Method:

  1. Place the cubed squash on a roasting tray and bake in the oven for about 30 mins at 180 degrees.
  2. About 5 minutes before the squash is due out of the oven, put a little oil in a large saucepan and sweat off the onions, carrot and chilli. After a few minutes add in the coriander and cumin seeds and continue to gently cook out. When the squash comes out of the oven, add it to the saucepan

  3. Add the water to the pan and bring to the boil. Then simmer on a low heat for about 30 minutes or until the carrots are cooked through. Hubby and I like to use water rather than stock for this part, vegetables like this speak for themselves with flavour and stock is also extra salt that isn’t really needed.

  4. Put all the ingredients into a blender along with the butter and blend until smooth

  5. Pass through a fine sieve and into another saucepan. Add extra water if you want to bring it to your desired consistency.

  6. Season with the salt and pepper. Bring back to the boil and serve

  7. Dress with anything you want, we had a swirl of natural yoghurt and a sprinkle of fresh coriander and chilli flakes.

Happy eating πŸ™‚

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Roasted Squash & Carrot Soup

5 thoughts on “Roasted Crown Prince Squash & Carrot Soup

  1. Ingrid says:

    I am just tackling the largest of the Crown Prince squash I grow for the second time last year (it’s March now, and the squash is still ab-so-lute-ly perfect: no wrinkles, completely firm, not a soft or mouldy bit anywhere. The squash are stored in the garage.)

    Looking at your photo, that certainly was a large squash, but was it as big as mine i.e. 3.5 kg? I’m only asking because I cannot imagine only getting 4 servings out of it. I am a very keen gardener, but not as keen a cook, and I’m always trying to find out more about cooking my own produce. So: if you can give a guidance on weights, I’d be very grateful πŸ™‚

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    • the foodie couple says:

      Hi Ingrid – mine certainly wasn’t as big as that, I didn’t weigh it, but i could carry it with 1 hand. I reckon about 2kg max, I actually got about 6 portions from mine in the end I would think, so yours would probably make 12 decent servings I’d guess. Hope that helps

      Like

  2. Emily @amummytoo says:

    I aboslutely LOVE squash soups and agree that a hint of spice makes a great addition.

    Thanks for joining in with #recipeoftheweek. I’ve pinned this post and would be great if you could add the badge.

    There’s a new linky live for this week, too, so do please pop over and join in!

    Like

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