This is a very simple winter soup. It can be made in bigger batches and frozen for easy winter meals. Serve with crusty bread or rolls. For a little variation, you can also add orange zest or 2ml curry powder to the stock.
Mixed squash soup
- 500ml water
- 30ml good-quality vegetable
- stock powder
- 1kg mixed squash, peeled, seeded
- and diced (we used hubbard, pumpkin and butternut)
- 2ml ground nutmeg
- 50g butter
- 60ml cake flour
- 300ml fresh cream
- salt and freshly ground black pepper, to taste
Bring the water to the boil in a large pot.
Add the vegetable stock, squash and nutmeg. Simmer until soft, about 25 minutes.
Melt the butter in another pot and gently sprinkle the flour over the butter to make a roux. Add the cream slowly, stirring continuously. Once it has thickened, season and set aside.
When the squash is soft, liquidise the mixture. Add the white sauce and serve while still hot.
A roux is a mixture of butter and flour to make a paste that has the consistency of soft glue. It is used to thicken soups and sauces. You can make the soup ahead of time and re-heat gently when you are ready to use.