With Liz Robinson of Pinewood nurseries and farm shop
IS a shock to be thrown into the chill of the British autumn, on return from my holiday in Sicily. It is baking hot in Italy and I was finally enjoying a rested summer (albeit a brief one!). David and Kathie (husband and wife team who run our little café) have a deliciously easy autumn soup on their menu which they have shared with me, to warm me up. You can substitute the squashes for other autumn root vegetables. The herbs and spices in this favourite of mine are delicious!
TIngredients: sps olive oil d onion – finely chopped autumn squash – peeled, -seeded and cut in 2cm chunks carrot – peeled and chopped 2 inch piece of root ginger – peeled and finely chopped 2 tbsps ground coriander 50 ml vegetable stock 50 ml milk bsps semolina (or flour) sps fresh parsley – finely pped Pre-heat oven to 180c/350f degrees.
Simply toss the squash in two tablespoons of the oil and roast in oven for 20 minutes to soften and start to brown, soften onion in the remaining oil in a large saucepan for five minutes. Then add the carrot, ground coriander and ginger and cook for a further five minutes, stirring occasionally.
Throw in the squash and stock and bring to the boil and then add semolina and reduce to a simmer for 20 minutes.
Next, add milk and continue to simmer for a further 10 minutes and finally blend until smooth, add parsley and season with salt and pepper.
If you need to escape, and don’t have time to get a last-minute flight to Sicily, then pop to our Prop House Café, at the nursery opposite Wexham Park Hospital. Sample this delicious soup and bask in the afternoon sun of their café and you’ll feel rested and rejuvenated. They’re open Tuesday to Sunday 10am–3pm.
A warming dish to take the chill off those autumn days – squash soup