Recipe: Super Squash Soup

Delica winter squashI’ve been feeling a little bit under the weather today with all sorts of aches and pains and chills and shivers. So we decided that a Super Squash Soup was required for our lunch. Winter squashes (there are masses of different varieties – the one pictured is a Delica) are incredibly nutritious, containing carotenes, vitamins B1, B6 and C, folic acid and potassium, amongst other things – all good stuff! This recipe also contains lots of garlic, chilli and ginger, which always help to perk me up, as well as providing health benefits in themselves. So in case there are other people out there in need of perk up, I thought I’d share the recipe.

Winter Squash Soup

1 winter squash – about 1kg to 1.5kg  in weight – we really like Delica or Onion squash because they are lovely and sweet. You could also use pumpkin (Happy Thanksgiving!).
1 medium onion
3 cloves garlic (or more if you are feeling in real need of a boost)
1 small red chilli (a hot one)
1 4cm piece of fresh ginger
1 large cooking apple (or a sharp eating apple)
Water, chicken or vegetable stock (amount varies depending on how much squash flesh you have)
Salt and pepper
2 tbsp crème fraîche (optional)

Delica winter squash

  • Preheat oven to 200C, Gas Mark 6. Chop the squash into large chunks and remove all the seeds. Put the pieces into a large baking dish and roast in the hot oven until the edges are brown and toasty and the flesh has softened up a bit. This takes around 35-40 minutes.
  • Chop the onion very finely and fry gently in a large pan for about 10 minutes until it is very soft and translucent.
  • Peel the garlic and the ginger. Chop the chilli, garlic and ginger very finely and add them to the pan – allow them to cook gently for a couple of minutes.
  • The squash will probably be about ready by now (depends on how fast you are at chopping!), so remove from the oven and allow to cool until you are able to handle it. Scrape the flesh off the skin, chop roughly, and add to the pan.
  • Peel, core and chop the apple and add to the pan.
  • Pour enough water or stock into the pan to just cover the vegetables, add a little salt and pepper, and then leave to simmer until the veggies and the apple are nice and soft.
  • Blend the whole lot until it is velvety smooth and add some more water/stock if the soup is a bit thick.
  • Taste for seasoning and stir through a couple of tablespoons of crème fraîche if you fancy it.


Hope you enjoy it if you try it – this soup has certainly helped me make it to the end of some long afternoons…

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