A lush, thick, satisfying meal any time of the year. Last week, I noticed that the very last three of my small winter squashes were languishing in the bottom of the pantry, so I baked them all up to go with Sunday dinner, looking forward to leftovers for this soup on a rainy day later in the week. This being an island country, Thursday obliged.
Proportions are per person for a generous main dish.
|1 to 1 ½ cups||Cooked squash (mine was baked with garlic and fresh rosemary)|
|1 to 1 ½ cups||Stock (any kind will do, but I used beef this time)|
|½ tablespoon||Fresh grated ginger root|
|½ tablespoon||Honey (optional, depending how strong the ginger is)|
|¼ cup||Plain yogurt|
|A sprig or two||Fresh parsley or chives|
- Whip or mash the squash well. I kept most of the skins on for colour and flavour, removing only stem ends and tough parts from the squashes’ natural folds.
- Place first four ingredients in saucepan and stir.
- Bring slowly to boiling point, reduce heat and simmer for 15 minutes to heat through thoroughly. Cover the pan loosely to prevent bloops from splattering out.
- Whizz with hand blender right in the pan, to eliminate any remaining lumps and break up bits of skin. This produces lovely little flecks of colour throughout an otherwise heavy but smooth mixture.
- Stir in yogurt; replace cover.
- Gently bring soup just back to simmering point.
- Ladle into individual bowls and garnish with snipped chives or a sprig or two of parsley.