The weather is definitely on the turn. We had our first hard frost a few days ago and I’m typing this up in front of a roaring fire. On nights like this there is nothing as warming to body and soul as soup and crusty bread with lashings of butter.
Now is the season for British squashes and the allotment supplies plenty which are slowly ripening in the cool shed to be used over the next few months so Autumn and winter is an ideal time to use this seasonal vegetable. You can use butternut squash to make this soup but if you are able to get your hands on any of the more unusual squash such as crown prince, Squashkin, Turks Turban, or Tromboncino then you will get a much deeper and richer taste.
I’ve added chicken stock and chorizo to this recipe as the chorizo adds piquancy and texture against the velvety richness of the soup and chicken stock adds body. However if you are vegetarian you could substitute the chicken stock for vegetable stock and lightly fry a 1/2 tsp of smoked paprika in 1.5 tbsp of olive oil for a few minutes and then drizzle over the soup to serve, rather than the chorizo.
Serves : 8
Cooking Time: 50 minutes
- 2kg of pumpkin or squash
- 2 white onions
- 1 carrot
- 1 stick of celery
- 1 tbs Olive oil
- 2 litres of chicken stock
- 1 chilli
- 4 garlic cloves
- Bay leaf
- 1 chorizo (225g)
To Serve: Warmed Crusty bread and butter or ciabatta and olive oil.
Preheat the oven to 180 degrees c.
Peel and quarter the onion. Peel the carrot and cut in to inch wide chunks. Halve and de-seed the squash and roughly chop, along with the celery. Place in to one to two baking trays and coat with the olive oil, mixing well to ensure the vegetables are evenly coated.
Roast for 30-45 minutes until a lightly golden. Meanwhile peel the garlic and add along with the bay, chilli and chicken stock to a large stock pot. Gently bring to a simmer.
Finely dice the chorizo. Five minutes before the vegetables are ready, gently fry the chorizo in a frying pan with a touch of olive oil until lightly browned and crispy.
If you are serving with bread, pop it in to the oven as you are removing the vegetables.
When the vegetables are cooked remove the bay leaf from the stock and then either gradually add the vegetables to the stock and pulse with a hand blender until liquidised or add the stock and vegetables to a pulse blender, making sure not to overfill then return to the pan. Season with salt and pepper and check consistency, adding a little water if it is too thick.
Serve the soup, sprinkled with the chorizo and with some warm crusty bread or ciabatta and butter or olive oil.