Roasted Squash Soup with Ginger and Chilli
This month our recipe from Julia and George is roasted squash soup with ginger and chilli. It's think and smooth with a fiery kick with from the ginger and we've been serving it recently in the cafe. Enjoyed with a slice of crusty bread it's comfort in a bowl and makes the perfect winter lunch to warm you up from the inside out.
We had a strong autumn crop of squash this year and because we ‘sunned’ them they should last for months in our larder. Therefore, we plan to make lots of squash soups, quiches, tarts and cakes over the winter. Sunning the squash is a traditional method for lengthening their shelf life; cutting them from their stalks and leaving them to continue to ripen allows the skins to harden so they can be stored for longer. Read below for the ingredients and method to make this soup at home.
1 medium squash
1 clove of garlic
2 tbsp olive oil
Sea salt and black pepper
1 large onion
1 inch piece of fresh ginger, peeled and grated
1-2 chillies, finely chopped
4 cups of veg stock
1. Peel and de-seed squash. Roast with oil and garlic until soft (30-35 mins)
2. Meanwhile soften onions in pan with oil and add the ginger and chilli.
3. Add cooked squash and stock. Season to taste and then blitz.
Optional: garnished with coconut milk, lime juice and fresh coriander.