Roast Squash Soup

Roast Squash Soup

Soup number 164 from The Soup Book was made from butternut squash roasted with tomatoes, garlic, rosemary, thyme and red onion. They smelt deliciously rich as they roasted away until ready to be whizzed in the blender with some hot stock. Sophie Grigson suggests that winter squash such as onion squash, red kuri, crown prince or pumpkin can be used for this recipe. I knew that I would be lucky to find any of those so I plumped for butternut. Nothing wrong with that.

Having blended the soup, I made the rouille to be spread on croutes. This rouille was made from saffron soaked in warm water, garlic, a red chilli, egg yolk, red wine vinegar, and olive and sunflower oils beaten together. Not all together at the one time, just a little at a time.

I prepared the croutes, re-heated the soup and set the table. Then I called whichever male persons were still in the house, ie, the spouse and the younger offspring. I ladled the soup into warmed bowls and left everyone to prepare their croutes to their own taste. We spread them with rouille and sprinkled them with grated Gruyere cheese.

Verdict: Everyone was politely complimentary about the soup. I thought it needed more substance and texture. Make again? Perhaps.

What I'd do differently next time: peel the squash more thoroughly (we had to pick fibres out of our teeth after every spoonful!); try a different type of squash; use less stock; and use staler bread for the croutes.

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That's it for now.



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