Autumn and winter squashes are so versatile, wether you are roasting wedges with spices, turning them into gnocchi, pickling thin slices or, as here, turning them into a silky, warming soup.
CROWN PRINCE SQUASH SOUP
serves 6
100g unsalted butter
1 x 750g Crown prince squash, peeled, de seeded and finely sliced
2 large banana shallots, finely sliced
1 small bunch thyme
1l light vegetable stock
Melt the butter in a large, heavy based pan. Add the shallots and thyme along with a generous pinch of salt, cook for 2 to 3 minutes until the shallots start to soften.
Add the squash and continue to cook, stirring frequently, for 5 minutes.
Add the vegetable stock and bring to a boil. Reduce the heat to a simmer, cover and cook for around 6 minutes until the squash is completely tender.
Blitz the soup in a food processor and pass through a fine sieve if desired. Check and adjust the seasoning.
CHEESEY RAREBIT
65g Cropwell Bishop Stilton ~ grated
70g Davidstow 60 month old cheddar ~ grated
70g Davidstow mature cheddar ~ grated
1 small banana shallot ~ finely diced and blanched
2 tbsp mayonnaise
1 tbsp whole grain mustard
1 tbsp chopped chives
1 tbs chopped parsley
Black pepper
Combine all the ingredients in a bowl and mix thoroughly.
NUTMEG CREAM
125ml double cream
1 tsp Dijon mustard
1/2 tsp sugar
pinch of salt
1/4 nutmeg finely grated
Combine all the ingredients in a small bowl and whip to soft peaks and then chill covered with clingfilm.
GARNISH
50g pumpkin seed, lightly toasted and seasoned with sea salt.
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