Winter is the season to make warming soups to comfort you during the dark evenings that prevail. I picked some winter squash a few days ago from Bath Organic Gardens and for the first time, made some soup with them. Squash are rich in vitamins A and C, and the darker the colour of the squash, the more vitamin A it contains. Winter squash is also a good source of iron and riboflavin - so get cooking with it!
Here is a quick and easy recipe that serves around 2 people:
Roasted Squash Soup
Ingredients:
Splash of vegetable oil
1 large butternut squash
1 onion
1 clove of garlic
1 litre of vegetable stock
1 tbsp. of cumin
Pinch of cinnamon
Pinch of chili
Salt and pepper to taste
Dollop of cream (optional)
Method:
Pre-heat the oven to 180 degrees / Gas mark 4.
On a chopping board roughly cut up the squash (removing the seeds) with a large knife. Cut off the stem, and cut length ways into the rind. If it is too hard to cut, microwave for a few minutes to soften the skin. Next, chop the onion into large chunks and crush the garlic.
Put some oil in a roasting tin and toss the squash, onion, garlic and spices in, making sure they are covered in oil. Season with salt and pepper.
Next, roast in the oven for 30-40 minutes at 180 degrees / Gas 4 until the ingredients have a caramelised colour to them but not burnt.
Whilst waiting for the ingredients to roast, make up the stock mixture using boiling water. Then, put all of the roasted vegetables into a blender with a few spoonful's of the stock mixture. Blend.
Depending on how thick you want your soup, you can gradually add more stock and if you find you have put too much stock in, just place the soup in a pan and slowly boil until it has reached the consistency you want.
Season the soup again and dollop some cream on top. Serve with warm, crusty bread.
What recipes do you cook with squash?
No comments:
Post a Comment