Crown Prince Squash Soup

The Crown Prince squash has to be one of the most special looking squash available especially in Autumn! It’s ghostly pastel green skin looks so unusual compared to it’s own bolder squash cousins, yes the flesh inside is a rich orange colour that makes soup look so delicious.

I recommend the Crown Prince for this recipe, but others such as butternut squash would work equally well.

Crown Prince Squash

The great thing about squash is they last for weeks until you’re ready to cut and use them, and can provide a healthy and wholesome meal without need for many more ingredients at all.

This simple soup only needs six simple ingredients to create an incredibly warming and flavoursome dish; a squash; a red onion; a thumb of ginger; stock, seasoning and olive oil.

Gingered Roast Crown Prince Squash Soup

Gingered Roast Crown Prince Squash Soup

Recipe by Poppy Gibson
5 from 5 votes

This simple soup only needs six simple ingredients to create an incredibly warming and flavoursome dish.

Difficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

285

kcal

Ingredients

  • 1 medium 1 size squash

  • 1 1 red onion, peeled and diced

  • 1 1 thumb of ginger, peeled and grated

  • 500 ml 500 vegetable/chicken stock

  • Pepper/mixed peppercorns to season

  • Olive oil

Directions

  • Cut the squash in half and scoop out the seeds.
  • Cut up the squash into slices and then cut these down into smaller pieces (the smaller the pieces, the less time the squash will take to roast)
  • Preheat oven to 200 degrees
  • Put the squash chunks in a roasting tin; sprinkle with seasoning, and drizzle with olive oil.Crown Prince Squash chunks ready to roast
  • Roast for approximately 35 minutes (depending on size of chunks)- you will know the squash is ready when you can easily slide a fork into the orange flesh
  • Peel the squash chunks and discard the peel.
  • Heat a spoon of oil in a pan and fry the red onion pieces until soft
  • Add the squash, the grated ginger, and 500ml of stock to the pan.
  • Bring to the boil, then simmer for 10 minutes.
    the squash, oil ginger and onions in a pan
  • Blend with a hand blender, and voila!

The ginger adds such a warming after taste that is perfect to enjoy when you return home in this cold weather!

Once made, this soup can be kept in the fridge for 48 hours and reheated as necessary; great to take out with you in a flask, too. Great served with thick bread slices or crackers on the side.

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