The wonderful and sophisticated Squash! There are so many things you can do with a squash, with its versatile flavour and sponge like qualities, this veggie can transform from brilliantly British food to amazing Asian. However, for me, nothing says winter more than a spicy squash soup!!
The most important thing to remember about the squash is that it hates water, so never boil it! Roasting is best and steaming works fine!
Spicy Squash Soup
2 Squash peeled and chopped into chunks
3 Cloves of garlic
2 Celery sticks, finely chopped
2 Carrots, finely chopped
1 pint Veg stock
Half a red chilli, de-seeded and finely chopped
Tbsp creme fraiche
Preheat oven to 180 degrees. Pop the Squash in a roasting tin, sprinkle with olive oil and place in the oven to cook for 20mins. Meanwhile, in a little oil fry the onion and garlic in a deep pan on a low heat for 5 mins. Add the chopped celery and carrots and fry for a further 5 mins. Then add the chicken stock, bring to the boil, pop the lid on, turn the heat down and simmer for 20 mins. Then add the squash, chilli and milk, season to taste, and continue to cook for 5 mins. Places all the ingredients in a blender for 60 seconds. In a pan lightly fry the thyme leaves for about 60 seconds. Garnish with a swirl of creme fraiche and the thyme leaves.