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.

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