Autumn Spiced Roast Squash Soup

What makes a squash a squash and what separates it from a pumpkin or a gourd? Most believe gourds (calabash) should be left as ornamental and pumpkins are best hollowed for Halloween. I believe they can all be used for both culinary and ornamental purposes, however, but the distinction is certainly evident when cooking. Growing up, gourds and pumpkins were steamed and consumed as a light sharing snack or breakfast. I prefer using squash for soups as they are lighter in flavour and can build on deeper flavour profiles based on the cooking methods.

Squash, ginger and caramelised onion soup is perfect for autumn, with warm but light flavours. The secret to a perfect soup is homemade stock. Homemade stocks lay the foundation for any good soup, they are easy to make and can be frozen. Shop bought stock is convenient, however, it adds a stale mustiness to the dish, unnecessarily high levels of sodium and additives. I much prefer to use water as a base if I have run out of homemade stock. This roast squash soup is perfect for those slightly chilly autumn days and suitable for freezing.

Ingredients

1 Medium-sized squash (variety of your choice)

500ml homemade vegetable stock

Ginger

2 shallots

Thyme (few sprigs)

Rosemary (small sprig)

Sage

Rapeseed oil

Cinnamon (1 stick)

Method

Preheat the oven to 200C/180C Fan/Gas 6.

Cut the washed squash into quarters. Place the prepared squash into a large baking tray with the shallots, garlic, ginger, sage, thyme and rosemary. Add the oil, salt and pepper and toss everything together until the vegetables are evenly coated.

Cover with foil. Roast in the oven for 40–45 minutes, or until tender and the edges are caramel brown.

 Once cooked, scoop out the seeds leaving the flesh and set aside. Scoop the flesh and place in a high-speed blender. Add the now caramelised shallots, juices from the bottom of the baking tray to the blender and half the stock. Blend until smooth, pour the blended squash into a saucepot and return to heat to warm through.

As you heat the soup keep adding stock until the soup reaches the desired consistency. I enjoy a slightly lighter (thinner) soup particularly if I am having it with bread.

Once it is heated (not boiling) season to taste, pour into your bowls and finish with some crushed pumpkin seeds or cream if you wish.

Serve hot with crusty bread and enjoy.