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With Liz Robin­son of Pinewood nurs­eries and farm shop

Buckinghamshire Advertiser - - GREEN SPACES - Au­tumn Squash Soup (serves 4) Method:

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

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