Spiced Squash Soup
A great soup to warm you up on a chilly night!
2 1/2 lb (peeled, diced weight) of Squash. I used one Butternut Squash and four Jack-Be-Littles (pictured above) because that’s what was grown on the veg patch!
1 Orange, zested and halved.
2 vegetable stock cubes
2 or 3 Onions, chopped
1 tsp ground Cinnamon
1 tsp ground Ginger
1 tsp Chilli Sambol or Chilli flakes
Olive Oil, Seasoning
Directions: Peel and chop the squash into chunks and place into a large tray for roasting (Keep the pumpkin seeds, toast with a little salt, yum). Zest the orange and set zest aside. Chop the orange in half and place in the roasting tin with the squash. Drizzle with olive oil and a few generous turns of the black pepper and sea salt. Roast for roughly 40 mins at around 190˚c until nice little crispy bits start forming around the edges. No, not charcoal! While this is doing, sweat the onions in a little olive oil or butter until transluscent. Add the cinnamon and ginger and cook gently for a few minutes. When the roast squash is done, add to the onions with the juice of the roasted orange (be careful not to burn your fingers) and around a pint and a half of veg stock. Simmer slowly for another fifteen minutes or so before blitzing with the blender. Serve up with a sprinkling of toasted pumpkin seeds and a blob of creme frâiche and crusty bread. If the soup is too thick then just add a little more hot water.