Roasted Squash Soup with Fried Chestnut Mushrooms in Garlic
Bottleneck Squash is part of the Cucurbitaceous family. Which includes pumpkins, cucumbers, and melons. Squash originated in the Americas and it has been cultivated over thousand of years. It was introduced to Europe between the late 15th century and early 16th century, by the Spanish and Portuguese explorers.
This Roasted Squash Soup recipe, is perfect for lunch or dinner. With a natural sweetness, best served with sourdough bread.
Roasted Squash Soup With Chestnut Fried Mushrooms In Garlic
A roasted bottleneck squash soup with garlic fried chestnut mushrooms. Quick and simple, a soup dish with warm flavours to warm you up on a cold and rainy day, this is a perfect autumn recipe. Which can be enjoyed any time of the year.
Equipment
- 1 Knife
- 1 Soup pan
- 1 Lid
- 1 Hand Blender
- 1 Wooden Spoon
- Oven
- 1 Baking Tray
Ingredients
- 1 Bottleneck Squash
- 4 tbsp Olive oil extra virgin
- 1 Bulb Garlic
- ½ Onion
Spices
Instructions
- Cut the squash in half and score with knife. Now cut the garlic bulb in half, sideways making sure to leave the skin on. Drizzle two tablespoons of olive oil on each half of the squash, season with salt, pepper, and herbs. Use the garlic bulb to spread it all around evenly and pop it into the squash. Roast this on 180 for 30