Now that October has arrived I've started to harvest my pumpkins and squash. Some like the outrageously orange Turks Turban are already curing on a sunny windowsill others such as Honey Bear and Crown Prince still have a few weeks of growing to do.
After I've cut my squash I either leave them to cure in the sunshine, turning daily or alternatively bring them indoors to sit,safe from the rain on a sunny windowsill.
Once the pumpkins and squash are cured I store them on a well ventilated shelf in either my garage or in a shed.
One of my favourite ways to eat squash particularly the Butternut variety is to make large quantities of soup which I then freeze for those days when I just can't be bothered to cook but want to eat something hearty and healthy. This is my recipe...just add cream and black pepper to serve
Roasted Red Pepper and Squash Soup
3 long Red Pepper (I used Thor because that's what I've been growing)
Butternut squash or squash/pumpkin of your choosing
2 large shallots
Clove of garlic
Vegetable stock (approx 1 1/2 to 2 litres but this depends on how thick you like your soup to be)
Salt and Pepper
Cream to serve
Pre heat your oven to 180'
Peel and then chop your squash into chunks.
Sweat the shallots in a pan with olive oil until translucent then add the chopped garlic right at the last moment to ensure you don't burn it. Now add the squash. Sweat the squash with the onions and then cover with veg stock and bring to the boil. Simmer the squash until softened.
Whilst the shallots and squash are cooking roast the red peppers in a hot oven until the skin is blistered, then remove the skins by either placing inside a plastic bag and rubbing or (if you've got asbestos hands like me) just pull the skin away from the flesh. Remove the stem and seeds and chop into large chunks. Set aside.
When the squash is softened and the stock reduced add the peppers and cook together so that the squash takes on the flavour of the peppers. Allow the soup to cool slightly before blending until smooth...at this point you can add additional stock until you achieve your preferred consistency. When blended return the soup to the pan, season and heat before serving. Stir in some cream before serving if you wish. Eat with crusty bread and a big smile.
