Autumnal Delights

Ahhh...nothing is nicer than a homemade hot soup on a Sunday. My family are enjoying this warming treat throughout the week too!


We can feel hard-done by in the veg department in winter, not being able to get our normal local, seasonal salads and summer veg so easily (and reasonably) after September. 

Well, not me...not this autumn. 
I experienced the joy of receiving a mixed squash veg box from Riverford Farm last week. I was expecting a couple of butternuts and a pumpkin or two. But instead I got the full array...Green Kabatcha, Red Kabatcha, Harlequin and a lone white one called a Baby Boo (that one's for you Bec)!

Anyway, I decided to make a soup with some of mine. Simple, quick and deliciously nutritious. 

I've called it my Scrummy Squash Soup with garlic and rosemary. 

Recipe? Ok:
2 tbsp extra virgin olive oil
1 onion, chopped
3 large garlic cloves, crushed

A couple of carrots (I find the organic ones have the most carrotiness)
A handful of celery stalks (for those that don't like celery, the flavour doesn't come through, it just adds a nice, healthy salty flavour)

8 tsp low sodium, vegetable bouillon powder (really tasty, healthy stock)
A squash or pumpkin of your choice, de-seeded and chopped to 5cm pieces
3 stalks of fresh rosemary
Celery salt (optional)
Cracked black pepper

Method:
Preheat the oven to 200c/gas 6/400f. In a large pan, fry the onions and garlic for a few minutes, until soft, in 1 tbsp of the olive oil. Add 8 tsp of bouillon, followed by 2-3 litres of boiled water.

Meanwhile, drizzle the squash with 1 tbsp olive oil and roast in the oven for 45 mins or until soft and golden. Its easier to leave the skin on for roasting, so you can peel it off once cooled. I always find peeling it raw, quite a faff.

After the broth has simmered for about 30 minutes, turn the heat off.

Wrap the rosemary in greaseproof paper and roast in the oven for just a few minutes. When you can smell the herby delight...its ready. We don't want a charred stem!

Allow the squash to cool. Carefully peel off the skin and chop the flesh into smaller chunks as you add it to the broth.

Using a hand blender, puree the broth to your desired consistency - chunky or smooth is equally tasty. Add the rosemary, season generously and warm through. Serve with a little crème fraiche spiralled on top and some crusty sour dough bread.

Mmm, my mouth is watering!