Crown prince squash comes highly recommended from this messy amateur cook. It’s a tough one to peel, however, so roasting is an ideal way to enjoy this delectable winter vegetable.
This is a very rich and dense squash, one of the best I’ve tasted, and it makes for a lovely soup. Its density, however, means you may have to add more liqiud than you would normally to a squash based soup. In this recipe I’ve suggested 2-3 cups, but that will still leave you with a very thick end result. If you prefer a more liquefied soup, consider adding more water or stock.
Roasted Crown Prince Squash Soup
- Preheat the oven to 200 C (400 F). Quarter the squash and brush the flesh with olive oil. Place on a roasting tray.
- Peel as much of the dried skin away from the garlic heads as possible and mix, with a tablespoon or two of olive oil, in a bowl with the quartered onion. Hint: cut half a centimentre or so off the top of each head of garlic so they’re easy to squeeze out once cooked. If there’s room, place on the tray with the squash (if not, find another tray).
- Bake for 20-25 minutes, or until squash is soft when pierced with a knife. Remove from the oven and allow to cool for 20 minutes.
- One cool enough to handle, peel the squash away from the skin and chuck the flesh into a blender along with the onion. To extract the garlic, squeeze each clove and the softened garlic should pop out. Throw this in the blender too, along with all the rest of the ingredients.
- Pour blender contents into a saucepan and heat for ten minutes. Serve with an added swirl of soya yoghurt and/or vegan parmesan and pepper if desired. Eat with bread for a full meal.