Two Squash Soup

Squash Soup

The world of squash holds such variety. Meteor and red onion squash have a dense drier flesh (like butternut) that loves being roasted coated in spices, producing a rich hearty depth of flavour. Other squashes such as Musquee de Provence, hold more water (without compromising flavour), preferring a lighter cooking approach (you can even eat it raw). 

This soup combines the two. It is also the kind of recipe that can putter along in the background, taking no real attention allowing other focus to take priority.

Serves 6 - 8
Preparation time: 15 minutes
Cooking time: 1 hour

Ingredients:
1 meteor squash
3 onions
Oil
Sea salt flakes
Fresh ground black pepper
Ground cinnamon
Dried chilli flakes
1.2kg musquee de provence squash
1 chilli
Stock to cover (or 250g fermenting liquor + water)
1 sprig of rosemary

Preheat the oven to 170°C

1.                Quarter, deseed, peel and chop the meteor squash. Toss in a little oil with plenty of black pepper, a generous three fingered pinch of cinnamon and a scant pinch of chilli flakes. Then roast in a hot oven, loosely covered with foil for around 20 minutes.

2.               After 20 minutes cut the onions in half leaving the skin on and add to the roasting tray, cut face down. Roast for a further 20 minutes.

3.               While the vegetables are roasting prepare the musquee squash. Peel, deseed and dice a few segments (around 1.2kg). Then cut the chilli in half and scrape out the seeds leaving the pith for a bit of a kick, and chop. Strip the leaves from a sprig of rosemary and mix all of this together in a large saucepan. 

4.               Once the squash and onion has roasted, remove the skin from the onion and add both to the pan. 

5.               Top up with your choice of liquid to only just cover. Bring to a simmer and cook with the lid on for around 20 minutes until the musquee is tender.

6.               Once all the vegetables are soft, remove from the heat and liquidise to a soup. Taste for seasoning and serve.

Serve with toasted hazelnuts and soft granary bread.

Chef Notes:
1.                Loosely covering with foil reduced the colour while letting the steam escape, preventing the squash from sweating. This is important to give depth to the flavour as it cooks without burning the spices.
2.               I like to use the brine from various ferments as a stock in soups and stews, as it brings a real depth of flavour and seasoning.