This year, we have grown some more unusual types of squash. Naturally, as it is autumn, we decided to make a tasty soup with a couple of them.
- One large Uchiki Kuri, around 450g when peeled
- One large Patty Pan, around 550g when peeled
- 80g Courgette, peeled [optional]
- Three white onions
- One red onion
- Four cloves of garlic
- 100g Butter
- One vegetable stock cube
- Salt and pepper to taste
- Sprinkle of nutmeg
- Sprinkle of cayenne pepper
- Half a teaspoon of cinnamon
This will make enough for four generous portions and takes approximately 45 minutes to prepare and cook.
Slice and dice the onions and crushed garlic and place them in a pan with a splash of oil to caramelise. Whilst the onion and garlic are cooking, roughly cut your squashes into cubes [2cm across].
Crumble the stock cube into 500ml of water, or you can use homemade vegetable stock if you would prefer. Put the squash and the water into the pan and simmer on a medium heat for 20 minutes or until the squash is soft.
Add the onion into the mixture and pour into a blender or food processer and blend until smooth. Once smooth, pour back into the pan and bring back up to heat. Once the soup is warm through, stir in the butter and add the seasoning.
No cream is needed for this recipe, but you could add it at this stage if you prefer. If you do not have a blender, you can use a masher (metal is the best for the task) but the soup will be of a chunky consistency.