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Print Roasted crown prince soup

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 & diced
  • 480g tomatoes, quartered
  • 2-3 garlic cloves
  • Olive oil
  • 2 chillies, deseeded & finely chopped
  • 2-3cm fresh ginger, peeled & grated
  • About 1½ litre good veg stock
  • Salt & pepper


  1. Preheat oven to 220°C/Gas 7.
  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.
  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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