Pumpkin/squash Soup

[spathiphyllum]

Of course I can simply go online and find hundreds of recipes but I was wondering if anyone had any tried, tested and easy recipes

[Samuraisan]

I often make butternut squash soup in the winter. Just sautee some in butter along with an onion and a couple of carrots. Add the chicken stock, boil until soft and the blitz. Sometimes I add coriander, dried and fresh, sometimes a bit of chilli powder. Very easy to do.

[spathiphyllum]

Thanks Samuraisan.

There are some very simple recipes online.. Some say chicken broth others say stock I assume it's one and the same.

I think butter will be essential as i like pumpkin soup the best with a lurpac buttered roll

[237SJ]

I roast butternut before making soup with it as I think it gives it a better flavour.

[ummmm]

I'm making it today. Like 237 I'll be roasting it first.

[ethandron]

I make Thai squash soup a la EcclesCake, it’s delicious and dead easy.
Chop up an onion and a butternut squash, boil up in a pan with chicken stock to cover. Blitz. Add a spoon or two of Thai red curry paste and half a tin of coconut milk. Serve with a sprinkle of chopped coriander and a squeeze of fresh lime juice.

[woofgang]

I like James Martin's but I do it a bit differently. Simmer chunks of squash and chopped onion in a good vegetable stock. Blitz. Season well. Thin with milk to the required texture. Just before serving add the juice of half a lime per two servings. to posh it up after plating add a swirl of youghurt or pumpkin oil and sprinkle with shreds of lime zest. I also make it 50 50 with squash or pumpkin and sweet potato. Here's the "real" version. https://www.bbc.co.uk/food/recipes/roastedbutternutsqua_82587

[Rockrose]

Roast Onions and Pumpkin add to chicken stock and simmer till soft, blitz and serve sprinkled with bacon lardons

[spathiphyllum]

Bacon lardons is an excellent idea.

RR i guess i can roast all my squash and pumkins and do that method? Or does it work best for pumpkin and butternut

[Rockrose]

You can do it for all of them

[alavahalf]

Having an abundance of most fresh veg I make soup a couple of times a week. At the moment I am overwhelmed with sweet peppers and tomatoes. But I was toying with the idea of Squash soup for this afternoons creation.
Like all soups I avoid a set recipe, but take bits and pieces of a number of recipes and then rustle something out of it.
Guessing, I'd say I have at least 30 very large butternut squash sat in my shed at the allotment, waitng for me to make an impression on them.

My guess would be to peel, dice and roast the squash on tray with a glug of olive oil.. add a couple or crushed garlic cloves.
2 or 3 sticks of celery, 2 or 3 onions. A couple of potatoes and a couple of carrots.. all sliced and put in a large saucepan with a bit of olive oil. Low gas and regular stirring to stop it sticking.
1 vegetable stock cube and 500ml. of boiling water. Add half a teaspoon of paprika. Dont forget salt and pepper.
Mix and pour over veg in pot.
Remove squash from oven when tips start to burn and add to pot. Keep stirring, after boiling until everything is soft then simply blitz with hand blender.
Last Saturday I did 9 ltrs. of roast pepper soup, it was gone by Sunday afternoon .. everyone sems to want to take it away with them ! Texts follow to say it was amazing and when are you making some more ?

[Mamyalynne]

Some sound ideas given above and all good, I will just add that cumin is a perfect spice to add to any squash, a lovely extra flavour.

[237SJ]

I slice the squash down the middle and scrape out the seeds, then pour some olive oil into the well where the seeds were. Get a brush and dip into the well to brush the surface of the squash so that the surface doesn't crisp. When roasted, scoop the flesh from the skin. Meanwhile, saute a couple of finely chopped shallots in butter or oil and add some cumin. When the spices are mixed with the shallots, sweat the scooped squash (and any other veg that you might want to add such as sliced carrots) Add chicken or veg stock (I like a mixture of both) Simmer until done. Sometimes I add a tin of chopped tomato to add interest. Season and blend.