I made a huge batch of this soup the other day for a charity event, and I thought I’d share the recipe with you all. If you, like me, have a ridiculous number of tromboncino squashes (among others!) then it’s a really good way of using them up. I particularly like it with the tromboncino as I find them quite mild in flavour, so the cheddar and thyme really help to lift them.
- 1 squash weighing approx 1.5kg, peeled, deseeded and chopped into chunks
- 2 medium onions, chopped
- Handful of fresh thyme leaves (picked off the stalk)
- 150g cheddar, grated
- Veg stock (I use stock cubes)
- Knob of butter
- Splash of single cream
- First, put the squash in a roasting pan, drizzle oil over them and season with salt before roasting them for approx 30-40 mins at 200c. You want them to be soft enough to easily slide a knife into, but not turning brown at the edges.
- Once the squash is roasted, remove from the oven.
- Warm some oil and a knob of butter in a heavy based pan. Add the onion and gently cook until the onion is translucent, but not brown.
- Once the onion is translucent, add the squash and cover with veg stock.
- Bring to the boil and simmer for 10-15 minutes.
- Remove from the heat, add half the thyme leaves and use a blender to liquidise the soup.
- Add the cheddar and return to a low heat. Whisk until the cheese has fully melted into the soup.
- Add a splash of cream, season with sea salt and add the final half of thyme leaves and serve.