A simple soup made from a beautifully flavoursome winter squash.
I used the remains of this Crown Prince Squash to make a wonderful simple, and bright yellow soup. I’d roasted the squash with sage and olive oil, and then left it to cool, then whizzed it in the blender with some caramelised onions (which I’d already left to cool) and enough milk to make it go smooth and creamy.
The worst thing you can do with homemade soup is not blend it enough, or not add enough liquid, and then you end up eating a kind of miserable baby food. This soup was lovely and milky - and adding milk rather than water means it doesn’t go all miserable and flavourless.
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Farmgirl Susan
Yum!
Linda
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