September: Roasted Squash Soup

I’ve been lusting over the display of squashes in the Potato Man farm shop since the weather turned towards Autumn. Squashes are in season now, and it’s hard to choose which ones to buy.

I finally gave in and bought this little beauty; a Kabocha squash, to turn into soup, for one as Mark hates this type of squash! I eat so much soup in Autumn that it’s a wonder my teeth don’t go on holiday. But after a weekend of being ill, soup is what my delicate stomach needed.

If you want to get your five a day in a single meal, check out the recipe below ❤️

Ingredients

1 Kabocha squash

1 carrot, finely diced

1 onion, finely diced

2 sticks of celery, finely diced

1 small red pepper, finely diced

1 small courgette, finely diced

2 cloves of garlic, crushed

Olive oil

Salt and pepper

600ml vegetable stock

Handful of pumpkin seeds (optional for serving)

Smoked paprika(optional for serving)

Fresh thyme sprigs, plus extra for serving

1 tablespoon soured cream (optional for serving)

Method

Cut the squash in half & remove the seeds. Lay face up on a baking tray, rub with olive oil & season with salt & pepper. Bake in the oven at 200•C for 40mins or until fork soft.

Meanwhile, heat 1 tablespoon of olive oil in a large pot over medium heat. Add onion, carrot, courgette, celery, red pepper, thyme sprigs and garlic. Cook, stirring often, until the vegetables are softened, for about 5 minutes.

Pour in the stock, bring to the boil then allow the mixture to simmer, for about 10 minutes. Make sure the carrots are cooked as these will take the longest.
Scoop the flesh out of the squash shells. Add the squash flesh to the pot of soup and cook for an extra minute to blend the flavours. Remove the thyme sprigs.
Using a handheld blender or working in batches with a blender, carefully blend the mixture until smooth. Add back to the pan, check the seasoning and thin with a little more water if required.
Serve in bowls, garnished with pumpkin seeds, smoked paprika and soured cream, with some extra thyme if desired. And bread/ toast obviously!

Enjoy!