Roasted squash soup with spiced crème fraîche
Our veggie box had two huge chunks of bright orange pumpkin in it this week. I don’t particularly like pumpkin, but one thing I do know about squash is that the first thing you should do with it is cut it into chunks and roast it to get rid of most of the water. So into a 200C oven it went, and I used FoodBlogSearch to search for “roasted squash”. Lots of ideas, but this recipe fitted perfectly with the ingredients I had to hand. “Almost vegetarian” is a good description of me too.
Wow! It tasted wonderful — on the basis of this recipe alone I might buy the book it came from, The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between by Peter Berley, despite the stupid title. The flavour was warm, sweet and spicy, perfect for a chilly autumn evening, it was a lovely deep brick-red, and the blob of spiced cream added a nice contrast. It is one of the best soups I have ever made.
Assuming you have roasted squash on hand it’s easy to make, but even if you don’t, you can put the squash in the oven while you get on with other preparation; I cooked the onions and made an apple crumble for pudding while it was roasting.
I adjusted the recipe slightly; I’m not keen on sage or cloves, so I left them out and used a bay leaf and 4-épices instead. I had some excellent chicken stock from the weekend roast chicken, so I used that, but of course vegetable stock can be used instead.
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