Any tips on making squash soup, please?

[bazzaboy]

This year I have several varieties of squashes (Sweet Dumpling, Turks Turban, Winter Festival, Jack Be Little etc) which I’m told make good soups and assume the basic recipe might be to fry onions/shallots/garlic, add flesh of squash (without seeds), add vegetable stock, simmer 20 mins and blitz… Am wondering if any variations or tips recommended?

One heritage squash is the so-called “Sharks Fin Melon Squash” – see separate details at

http://www.growfruitandveg.co.uk/gra...hes_87369.html

What do I do with those?

Thanks for any suggestions......! bb

[Nicos]

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]

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]

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]

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

[Thelma Sanders]

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]

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]

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]

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.