Coquina squash soup for the cool summer days
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
- Preheat oven to 220°C and cut the squash into 5cm x 1cm wide wedges.
- 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.
- 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.
- Add the vegetable stock to the vegetables and bring to a gentle simmer. Leave for another 10 minutes.
- 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.
- Serve with a drizzle of extra virgin olive oil and a pinch of smoked paprika.
Yields 8 starter servings
Recipe by Chef K