Squash is one of the most exciting vegetables to grow as they come in so many shapes and sizes. One of my favourite autumn recipes is squash soup, seasoned with fresh herbs, Maldon Salt and topped with crispy mushrooms.
- Pre-heat your oven to 220 degrees Celsius. Start by taking the skins off the squash. The best way to do this is with a knife rather than a peeler.
- Chop up the squash into cubes and place on a baking tray with red onions and garlic cloves in their skins. Add thyme, a drizzle of olive oil and plenty of Maldon Salt and pepper.
- Once the vegetables are soft, take the skins off the garlic and add to a pan with the squash, vegetable stock, a tin of chopped tomatoes and a pinch of Maldon Salt and pepper. Cook for about 10 minutes and then blitz with a hand blender or food processor.
- Place the mushrooms on a lined baking tray with olive oil, season with Maldon Salt and roast them until crispy.
- To serve, spoon the soup into bowls, add the crispy mushrooms, pepper and a final sprinkle of Maldon. Delicious