Roasted Squash Soup

Roasted Squash Soup – a culinary delight that captures the essence of autumn in every spoonful. Sophie Grigson’s recipe transforms humble winter squash into a velvety, aromatic masterpiece. With the rich, caramelized flavors of roasted squash, tomatoes, garlic, and herbs, this soup is a symphony of autumnal goodness.

SERVES 6
PREP 30 MIN
COOK 50 MIN
FREEZE UP TO 3 MONTHS

INGREDIENTS:

• 1 1/2–2 lb (675–900g) winter squash (such as pumpkin, butternut, or acorn), cut into chunks
• 1 lb (450g) ripe tomatoes, coarsely chopped
• 6 garlic cloves, unpeeled
• 1 sprig of rosemary
• 2 sprigs of thyme
• 1 red onion, cut into 8 wedges
• 4 tbsp extra virgin olive oil
• 1 1/4 quarts (1.2 liters) hot vegetable stock or chicken stock
• Salt and freshly ground black pepper
• 12 croûtes
• Freshly grated Comté or Gruyère, to serve

For the Rouille:

• Small pinch of saffron
• 1 tbsp warm water
• 1 garlic clove, chopped
• 1 red chile, seeded and coarsely chopped
• 1 egg yolk
• 1 tbsp red wine vinegar
• 1/2 cup (90ml) sunflower oil
• 4 tbsp extra virgin olive oil

INSTRUCTIONS:

1. Preheat the oven to 425˚F (220˚C).
2. Put the squash, tomatoes, garlic cloves (unpeeled), rosemary, thyme, and red onion wedges into a roasting pan.
3. Drizzle with 4 tbsp of extra virgin olive oil and turn to coat all the ingredients.
4. Roast the mixture, turning occasionally, for about 45 minutes or until everything is very tender.
5. Remove the herb stems and scrape the rest of the roasted ingredients into a blender.
6. Add 1 1/4 quarts of hot vegetable stock or chicken stock to the blender with the roasted ingredients.
7. Process until smooth. You may need to do this in batches.
8. Pour the blended mixture into a large pot and season with salt and freshly ground black pepper.
9. Soak a small pinch of saffron in 1 tbsp of warm water.
10. In a mortar and pestle, pound the garlic, red chile, and a pinch of salt to a paste.
11. Work in the egg yolk and red wine vinegar.
12. Mix the two oils together, then slowly drip them into the mixture while whisking constantly.
13. When one-third of the oil has been incorporated, increase the flow to a slow trickle.
14. Stir in the drained saffron and adjust the seasonings.
15. Reheat the soup.
16. Ladle the hot soup into bowls.
17. Pass around the croûtes, rouille, and freshly grated Comté or Gruyère separately.
18. Allow everyone to smear the croûtes liberally with rouille, float them in the soup, and finish with a sprinkling of grated cheese.

Serve this soup to family and friends, allowing them to indulge in the decadence of freshly grated Comté or Gruyère cheese, along with the exquisite croûtes smeared with saffron-infused rouille. It’s a meal that not only nourishes the body but also warms the soul. Enjoy this autumn-inspired culinary journey!