Do you know when just occasionally an experiement just works brilliantly? I’m still using up the last of the glut of squash and needed a quick soup. Anyway, it turned out so deliciously soft and warming, with just a hint of spice. If you can, use a ripe onion squash, or at least the ripest squash you can find. If you prefer a spicer soup, double the spice quantities and add 1/4 teaspoon of chilli flakes as well. This serves 2.
Velvety Squash Soup
1 onion or other small squash, deseeded and cut into quarters
2 tbsp olive oil
1 onion, roughly chopped
1/2 teaspoon powdered ginger
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon turmeric
Around 500-750ml vegetable stock
salt and pepper to taste
Heat the over to 180C, place the chopped squash on a baking tray with a slosh of oil and roast until soft and starting to colour. Remove from oven and when cool enough to handle, peel and roughly chop the squash flesh.
Sweat the onion and butter over a low heat until starting to become transparent. Add the spices and cook for a further minute. Add the chopped squash flesh and stir for a minute to coat with the spices.
Add around 500ml of stock and bring to the boil, stiring then simmer for five minutes more.
Remove from the heat and when slightly cooler, blend to a puree. Now is the stage to freeze if you are making ahead. Otherwise add a little more stock if necessary to get it as thick or thin as you like. Taste and adjust the seasoning as you wish.
Serve with nice warm bread and some cheese.