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.
Ingredients
- 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
Method
- Preheat oven to 220°C/Gas 7.
- 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.
- 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.
