Just the squash soup

As highlighted in my previous squash post, the flavours in these weird and wonderful vegetables have a broad spectrum, ranging from sweet and nutty to earthy and bitter. However strong and powerful these tastes may be when roasted, as soon as they are mingled with water, as in a soup, I fell that unless a flavourful stock is used, they diminish quite quickly. What I am basically trying to say is that I struggle making vegetarian soups when I lack vegetable stock, can't use chicken and don't have the time or inclination to make my own. They can become bland and too much salt renders them too salty, obviously. 

A dusting of earthy spice, such as turmeric or warm cumin can help, as does chili powder, adding a new element through fruity heat. This soup, however, was just delicious without any stock, although a little dry Vermouth helped to round out the flavour. The secret is to let it gently simmer in a crock pot for a long time, occasionally tasting and seasoning, but simply letting time extract the flavours. Another tip is to ensure that there is a good roasted squash to water ratio. Too much water and the soup will definitely be tasteless. About 2 cups of water to 1 medium size squash should let the flavours shine.

Recipe : Squash soup

2 squash, (I used a turban squash and an unidentified pale green and orange beast, bought mainly for it's cute ugliness). 

1 tsp salt

1 tbsp olive oil

1 tsp ground cumin

1 tsp chili powder

extra salt and black pepper to taste

4 cups water

1/4 cup dry Vermouth (optional)

Cut the squash into quarters and remove all seeds. Lay them in a baking dish, drizzle with oil and sprinkle with the salt and bake at 375oF for about 45 minutes or until soft. 

Remove from the oven, let cool and then spoon away the flesh from the skin. Place the flesh and all other ingredients into a large pan and let it come to the boil.

Once boiling, reduce the heat, cover and simmer gently for about 30 - 40 minutes to start the flavour mingling process. 

Blend in a processor or blender until smooth and transfer to a slow cooker (crock pot). Taste the soup now, it may need some aggressive seasoning or just a little pinch. Cook on low for as long as you need, (mine kept warm for about 5 hours). Remember to taste and adjust seasonings and spices again before serving.