Now I’ve found out that my mystery squash was a sweet dumpling, I thought I’d transform it into a lovely autumn soup.
Sweet dumpling squash
Serves 4
You will need:
1 sweet dumpling squash (butternut would work just fine though)
1 medium onion
400g courgette or marrow
1 vegetable stock cube
1/2 litre of water
A spoonful of creme fraiche (or cream)
Salt and pepper to taste
Method
First of all I cut my squash in half and took out all the seeds. I then chopped it up roughly, drizzled with oil and sprinkled some cumin seeds on the top. Into the oven it went on 180 degrees for about 20 minutes.
Sweet dumpling squash and cumin on roasting tray
To be honest, the marrow was an afterthought as I had some lurking around in the fridge that needed to be used up. I chopped it up (about 400g) and added this to the roasting tray. The whole lot went back in the oven for a further 15 minutes.
Sweet dumpling squash and courgette
I use a soup maker, but a large pan with do just fine. Chop up the onion and add it to the pan, and saute gently until translucent. Separate the squash from the skins, and add the squash flesh and marrow to the pan.
Chuck in a crumbled stock cube and half a litre of water, bring to the boil and simmer for 15 minutes.
Blitz until smooth, and stir in a generous dollop of creme fraiche or cream. Add salt and pepper to taste.
And the verdict? Absolutely delicious! Roasting the vegetables with cumin really brought out the flavours and the result was a lovely, warming soup. Next time I might even whack half a chilli in there. I think it can take it…
Four portions of sweet dumpling and courgette soup
