Any tips on making squash soup, please?

**Nicos** · 03-11-2015, 02:02 PM

I'm no expert with squashes- but do find if they are roasted first they have a sweeter and more nutty flavour.
Sweet dumpling is nice cut along it's equator and roasted...then you can put a filling on top of it.

**Lisasbolt** · 03-11-2015, 03:42 PM

As Nico�s said to roast first is delicious. I just rub a little olive oil and salt and pepper and slow roast for a couple of hours. I find it wonderful with chilli.

**Alison** · 03-11-2015, 03:44 PM

Personally I think that the likes of Turks Turban are wasted on soup and much nicer roasted but obviously it's personal preference. I only tend to make soup with the more tasteless ones (which I don't grow anymore as I don't do the whole carving thing so a bit pointless for me) but an excellent way of doing it was to cook it all up with a bit of stock and some crusty parmesan bits (honestly!). When cooked, blitz and enjoy. Surprisingly gorgeous. Re the Sharks Fin Melon, they're not so called that, they are called that - not too sure what you mean unless you mean that they've not turned out as expected. I grew them a few years ago and wasn't really that impressed. There's a load of recipes on the internet as they're a more fiborous type and don't lend themselves to normal soup.

**Patchninja** · 05-11-2015, 07:23 AM

With pumpkin that I find too sweet, i add a load of leeks and that sort of tempers the sugariness.

**Thelma Sanders** · 05-11-2015, 09:50 AM

I add onions, garlic, carrots, potatoes and lentils to the pumpkin, plus curry spices to taste, all cooked 'til soft.

Blitz and serve - hearty, and absolutely gorgeous.

**Shaydee** · 03-05-2016, 02:32 PM

Try roasting all your squash, onions and garlic etc slow and low in the oven first. The more lovely brown and caramelised the better. Absolutely amazing.

**muddled** · 03-05-2016, 03:02 PM

I cut in half, remove seeds, rub or drizzle with oil.
Sprinkle with pancetta or bacon lardons, sea salt, pepper and sometimes rosemary (not too much) or oiled sage leaves and a little chilli.
Roast long and slow, usually towards the bottom of the oven while something else is cooking above.

Then I chop and boil up in some stock and blitz.
I generally leave the peel on. It makes for a slightly coarser texture which I prefer.
Variations depending on my mood;
Add crumbled feta cheese and sprinkle on chopped mint before serving.
Leave out the bacon and herbs but when boiling add cream coconut and lemon grass and more chilli for a Thai sort of feel.

**muddled** · 03-05-2016, 03:03 PM

I cut in half, remove seeds, rub or drizzle with oil.
Sprinkle with pancetta or bacon lardons, sea salt, pepper and sometimes rosemary (not too much) or oiled sage leaves and a little chilli.
Roast long and slow, usually towards the bottom of the oven while something else is cooking above.

Then I chop and boil up in some stock and blitz.
I generally leave the peel on. It makes for a slightly coarser texture which I prefer.
Variations depending on my mood;
Add crumbled feta cheese and sprinkle on chopped mint before serving.
Leave out the bacon and herbs but when boiling add cream coconut and lemon grass and more chilli for a Thai sort of feel.

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Any tips on making squash soup, please?

Any tips on making squash soup, please?

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