Autumn Squash Soup Recipe
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There's something magical about the transformation that happens when you roast a Crown Prince squash. This beautiful variety, with its distinctive deep orange flesh, develops an incredible sweetness and complexity when slow-roasted in its own skin, creating the perfect foundation for a truly memorable autumn soup.
What makes this recipe special is the roasting technique that caramelises the squash's natural sugars, intensifying its flavour before it even reaches the pot. Combined with gently sweated onions and garlic, then finished with quality vegetable stock, this creates a soup that's both rustic and refined.
The beauty of this approach lies in its simplicity - there's no complicated spicing or elaborate techniques, just pure, honest flavours that bring out the best in the squash. The slow roasting process means you can prepare other elements as the oven does most of the work, making this an ideal recipe for relaxed weekend cooking.
This is the essence of seasonal cooking - taking one perfect ingredient and treating it with the respect it deserves. Whether you're using Crown Prince, butternut, or any other favourite squash variety, this method will bring out the very best in whatever you choose. It's comfort food that feels both nourishing and sophisticated.
What You'll Need
Serves 4
Crown Prince Squash | 1 (about 1.4kg) |
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Pure Vegetable Stock | 500ml |
Small Onions | 2 |
Garlic Cloves | 2 |
Unsalted Butter | 30g |
Vegetable Oil | For roasting |
Water | About 200ml (for consistency) |
Seasoning | Salt & Black Pepper |
Variations: You can use any squash variety of your choice. For a richer flavour, swap the vegetable stock for chicken stock. Double cream can be added for extra richness if desired.
How To Make It
Preparation: Pre-heat the oven to 180-200°C.
Cut the squash in half and remove all the seeds using a spoon. Don't throw the seeds away - they can be saved for planting later.
Cut the squash into quarters. Wrap in foil with a little vegetable oil, crushed garlic, and a touch of salt and pepper.
Roast the wrapped squash for 40-50 minutes (or up to 1 hour) at 180-200°C until the flesh is beautifully soft.
Meanwhile, gently warm the vegetable stock in a pan to dissolve, ready for blending.
Once the squash is cooked, scoop the flesh off the skin and place in a dish. Include any soft garlic pieces.
Peel and slice the onions. Slice the remaining garlic cloves.
Melt the butter in a pan until foaming. Add the onions with a pinch of salt and sweat gently for 3-4 minutes until soft with no colour.
Add the sliced garlic to the onions and cook briefly to soften.
Add the roasted squash to the pan with the onions and garlic. Add the warm stock.
Transfer everything to a blender and blend until smooth. Add about 200ml water and season with salt and pepper as you blend.
Return to a clean pan and adjust consistency with more water or double cream if desired. Taste and adjust seasoning, then serve.
Chef's Tip
The key to this soup is patience during the roasting process - don't rush it. The longer, slower roast caramelises the squash's natural sugars and develops those deep, complex flavours. Always rinse your blender with a splash of water to capture every bit of flavour.