I 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, a 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.
- 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
- Place the cubed squash on a roasting tray and bake in the oven for about 30 mins at 180 degrees.
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
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.
Put all the ingredients into a blender along with the butter and blend until smooth
Pass through a fine sieve and into another saucepan. Add extra water if you want to bring it to your desired consistency.
Season with the salt and pepper. Bring back to the boil and serve
Dress with anything you want, we had a swirl of natural yoghurt and a sprinkle of fresh coriander and chilli flakes.
Happy eating 🙂