Ginger Roast Crown Prince Squash Soup (or any Squash!)

Gingered Roast Crown Prince Squash Soup

Recipe by Poppy Gibson. The Bald Hiker.
This simple soup only needs six simple ingredients to create an incredibly warming and flavoursome dish.
Difficulty: Easy
Servings: 4servings
Prep time: 15minutes
Cooking time: 45minutes
Calories: 285kcal

Ingredients

• 1 medium size squash
• 1 red onion, peeled and diced
• 1 thumb of ginger, peeled and grated
• 500 ml 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.
• 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.
• 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.