This Caramelised Squash Soup recipe is a fantastic starter or a meal unto itself
1 medium sized pumpkin or butternut squash, peeled, de-seeded and chopped into small cubes
1 tbsp Canderel Yellow
2 tbsp olive oil
1 onion, finely chopped
5cm/1 inch piece fresh ginger, peeled and grated
1 sprig of rosemary, stalk stripped and leaves chopped
Pinch chilli flakes (optional)
500ml/ 1 pint vegetable stock + about 150ml extra for topping up
Preheat the oven to 200C/Gas 6.
Add the squash to a large roasting tin (the squash needs plenty of room so it roasts rather than steams) then drizzle over 1 tbsp of olive oil and toss together to coat. Then sprinkle over the Canderel Yellow and toss again so it is evenly covered.
Put in the oven to roast for about 15 minutes or until the squash is soft and just beginning to caramelise around the edges, but don’t let it brown. Remove and put to one side.
Meanwhile, add the remaining oil to a large pan and add the onion, a pinch of sea salt and some freshly ground black pepper. Cook gently for 5 minutes until the onions softens then add the ginger, rosemary and chilli flakes if using.
Stir then tip in the caramelised squash and cook for 5 minutes, careful that it doesn’t burn. Add a little stock, stir and scrape up all the bits from the bottom of the pan then add the remaining stock, bring to the boil and reduce to a gentle simmer and cook for 15 minutes.
Ladle into a liquidiser or use a stick blender and whiz until it is pureed, adding the extra stock as required, depending on how thick you like your soup then return it to a clean pan. Taste and adjust seasoning as required.
Recipe provided by Canderel.