I fear I can barely contain my excitement about the fact that it is finally full-blown squash season once more!  Yes, yes I know…it’s all a bit “drama, drama” but genuinely, if autumn is my favourite food season, then the Squash is sitting pretty, right at the top of my pile of food loves, wearing a crown and winking!

Cucurbits is the family name given to all squash and pumpkins that also include courgettes and the things that get turned in loofah’s (are they called “loofah’s” before they become so?  Is “loofah’s” the correct plural for “loofah”? Who knows?  Answers on a postcard please!)  I think that it must also include cucumbers and maybe possibly aubergines too.  Sometimes life is too short for such research, and mainly in this instance because I want you to proceed immediately to your kitchen and make this soup.  You can thank me later in the comments below!

Can I just say at the outset that, although I am all about the flavour, this soup can have the capacity to look unattractive so a little time spent on presentation at the end will work wonders as the photo of the finished product will attest to.  I also want to note to you, dear reader, that in this instance I used a magnificent Crown Prince squash which has attributed greatly to the slightly bogie-green hue to the soup.  However, any squash or pumpkin will suffice for this soup so the final colour could range from bogie-green to sunshine yellow depending on the squash chosen, grown or available.

A final note on soup.  I love soup.  I am considering writing a whole piece on the art of making good soup.  There are fewer things in this world that can satisfy you like a delicious bowl of soup can.  It’s a gift of a thing.  You’ll notice that in amongst the blog are quite a few soup recipes.  Please don’t dismiss them…soup is a wonderful thing and endlessly versatile, fulfilling and nutritious – not to mention thrifty!

The chestnuts are obviously seasonal, but I had some left over from a photo-shoot I did for “Alternative Christmas Ideas” (coming to a publication near you soon) and you know me and my thoughts on food waste, No Sir, it shall not be tolerated!  Super simple and super tasty, but don’t forget that all important garnish!

Ingredients (makes 4 small or 2 very generous portions):

• 500g of squash, peeled and deseeded
• 1/2 tbsp rapeseed oil
• 1 clove of garlic, unpeeled but smashed
• 1/8 tsp ground allspice
• 1/2 tsp ground mace
• 100g chestnuts (vacuum packed is fine)
• 500ml vegetable stock
• 1 medium white onion, finely diced
• 1 tbsp vegetable oil
• 50g butter
• 1 tbsp finely chopped curly parsley
• 1 tsp fresh cream
• sea salt, freshly ground black pepper

Method:

• Preheat the oven to 180 deg celsius
• Peel and deseed the squash and cut into half moon crescents
• Place on a baking tray and drizzle with the rapeseed oil, a small amount of sea salt, plenty of freshly ground black pepper, mace and allspice and lastly the clove of unpeeled smashed garlic.
• Toss everything to coat well and place in the oven for 10 mins, after which turn the squash, add in the chestnuts (separated but not crumbled) and shake again to cover.
• Place back in the oven to cook for another 10 minutes or until soft and cooked through.  Some slight caramelisation on the squash is OK, but not burnt!
• Meanwhile, in a pan sweat the finely chopped onion in the vegetable oil and butter until soft and translucent.
• Add in the parsley for the last couple of minutes of cooking.
• Meanwhile, make up 500ml of vegetable stock.
• When the squash is cooked, place the squash and onion into the blender.  Squeeze the garlic from its skin and add to the blender also.
• Add all but a small few bits of chestnut to the blender (the remainder will be for the garnish)
• Add in the stock a little at a time and blend until completely smooth.
• If serving immediately, transfer the soup into a clean saucepan.
• Taste for seasoning and adjust as required.  If the soup is too thick for your liking, add a little water at a time and stir until the consistency is right.
• Warm through until piping hot.  Transfer into warmed bowls.
• Add a teaspoon of cream onto of each portion and swirl gently.  Slice a roasted chestnut and place ontop along with a small sprig of parsley and a final grind of black pepper.
• Serve piping hot with some sourdough bread and a roaring fire and…Enjoy!