Roast Squash Soup

Serves 6 -8
 
Ingredients
·       1 Squash, about 1.6-2 kg in weight. Use any kind of squash including, Crown Prince, Red Onion, Turks Turban or Butternut 
·       about 2-3 tablespoons olive oil
·       salt and freshly ground black pepper
·       1 large onion, roughly diced
·       2-3 carrots, roughly chopped
·       2 sticks celery, chopped
·       3 cm fresh ginger, grated
·       2 cloves garlic, chopped
·       ½ fresh chilli, finely chopped if you like spice in a soup (optional)
·       1-1.3 litres vegetable stock. Add according to how thick you like your soup. 1 tsp of miso paste also adds a delicious depth of flavour. 
·       sprig of fresh rosemary or 1 teaspoon dried rosemary

Method

1.   Preheat the oven to 180°C (fan)/Gas 6.
2.   Wash the squash & roast it whole on an oiled baking sheet in the preheated oven for about 1 ¼ hours, until the squash is very tender and a knife can be inserted easily. Allow to cool.
3.   Heat the olive oil in a large pan and add the onion, carrot and celery. Add a pinch of salt. Cook on a medium to high heat for 5-10 minutes until everything begins to soften. Turn down the heat if the veg begin to catch.
4.   Add the grated ginger, garlic and chilli (if using) and cook for a further 5 minutes. 
5.   When cool enough, cut the squash in half and scoop out the seeds. Add the flesh (with skin on is fine if it’s smooth squash) to the pan.  Then add the stock, rosemary and seasoning, bring to the boil, partially cover and simmer for about 15- 20 minutes.
6.   Take off the heat & blend the vegetables with a stick blender or in a food processor until smooth. 
7.   Taste and add salt and pepper if necessary. Enjoy