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Coquina squash soup for the cool summer days

July 21, 2011

Where has the summer gone, I ask you? Where?

I normally prefer light dinners over the hot summer months but as the day-time temperature has barely been above 20°C in London over the last week, some warming thick soup was called for.

Here, K used coquina squash which has a richer and sweeter flavour compared to butternut squash. We’ve used it before to make a really delicious vegetarian curry which we make time and again. As I’d bought a loaf of vollkronbrot on our last day in Berlin, K decided to make a simple soup with the squash which went perfectly with the sourdough bread.  Use butternut squash as a substitute if coquina squash is not available.

What you’ll need

  • 1-1.2kg coquina squash
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 1 tsp dried thyme
  • 4 sticks celery, diced
  • 2 carrots, diced
  • 1 onion, diced
  • Pinch of smoked paprika (optional)
  • 800ml vegetable stock
  • Extra virgin olive oil

To make your soup

  1. Preheat oven to 220°C and cut the squash into 5cm x 1cm wide wedges.
  2. Brush the wedges with olive oil and season with salt and black pepper. Roast in a single layer for 20 minutes, skin side down. Add garlic (skin on) to the wedges and sprinkle with dried thyme. Roast for another 20 minutes.
  3. In a large saucepan, cook the celery, carrots and onion on a medium heat for about 10 minutes, allowing them to soften without browning. Season with salt, black pepper and smoked paprika.
  4. Add the vegetable stock to the vegetables and bring to a gentle simmer. Leave for another 10 minutes.
  5. When the squash and garlic are roasted, remove and discard skins. Add to the saucepan of vegetables, remove from heat and blend until smooth with a handheld blender. If the soup looks too thick dilute with boiling water to desired consistency.
  6. Serve with a drizzle of extra virgin olive oil and a pinch of smoked paprika.

Yields 8 starter servings

Recipe by Chef K

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5 Comments leave one →
  1. July 21, 2011 12:09 AM

    I’ll have to use butternut squash and wait until fall but I’ll be making your soup.

  2. August 17, 2011 11:37 AM

    I’m in London, I’m cold, and I’ve got a coquina squash. It’s baking in the oven right now, soup tonight. thanks!

  3. renee permalink
    August 18, 2011 4:46 AM

    I’m going to try this some day… got no oven to bake your lovely cheesecake so a soup it shall be =D

    thanks for sharing!

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