Roasted crown prince soup

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Soups & stews

Roasted crown prince soup

Serves 4 1h
This easy-to-make, bold and warming soup is a great warming recipe for autumn. Crown prince squash have steely-blue skins, rich orange flesh and a sweet and nutty flavour. They can be pretty tough to peel – you might have to deploy a knife as well as a peeler. Serve with a swirl or cream or crème fraîche, and some bread to mop up.


  • 1 onion, chopped
  • 1 small crown prince squash, about 700g, peeled and diced
  • 480g tomatoes, quartered
  • 2-3 garlic cloves
  • olive oil
  • 2 chillies, deseeded and finely chopped
  • 2-3cm fresh ginger, peeled and grated
  • about 1½ litre good veg stock
  • salt and pepper


Prep time: 15 min
Cooking time: 45 min
  • Step 1

    Preheat oven to 220°C/Gas 7.
  • Step 2

    Put the onion, squash, tomatoes and garlic in a roasting tin. Toss in enough oil to coat. Season. Roast for about 35-40 minutes or so, until the squash is tender. Transfer to a blender.
  • Step 3

    Add the chillies and ginger. Blitz to a purée, adding a little stock, then reheat in a large pan, adding more stock to your desired consistency. Check the seasoning before serving.

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