Autumn Squash Soup

 

In many ways, I love this time of year with the rich colours of Autumn and it’s the start of getting out the comforting recipes to keep us warm.  The dark, cooler evenings and misty mornings also mean it’s soon time for the change of clocks. So, herald the Autumn and ‘fall’ back on this warm and comforting soup!

1 kg/2lbs squash (peeled, seeded  & chopped)

1 onion (sliced)

1 stalk celery (chopped)

2 carrots (chopped)

2 cloves garlic (thinly sliced)

4 tbsps vegetable oil

2 sprigs sage, thyme & parsley

(or a pinch if dried)

1 tsp ginger

¼ tsp nutmeg

Pinch of cumin

1 tbsp lemon juice

1 litre/1¾ pt chicken stock

Freshly ground black pepper

Heat the oven to 200C/180C Fan/Gas 6. Place the squash in a roasting tin and drizzle with oil. Roast for 30 minutes until soft. Fry the onion, celery, carrots and garlic on a gentle heat in the remaining oil in a large pan for 15 minutes until soft. Add the squash, black pepper, herbs, spices, lemon juice and stock to cover the vegetables. Bring to the boil. Cover the pan and simmer for 45 minutes, or until the vegetables are tender. Whizz the soup in a blender until smooth. Return to the pan and heat gently. Season to taste.

Meryl’s tip :  You can use any type of squash for this recipe. Spice it up as much as you wish.  Serve with crusty bread and a dash of crème fraiche or yoghurt.