This may sound a little fiddly however I suggest you use a whole squash and then it will last a few days or you can freeze it for later. It’s worth it, such a lovely flavour and texture. You can also use up your leftover pumpkins from Halloween.
I was introduced to it last year and have been making it regularly ever since. The roasted carrots add a lovely sweetness and the nigella seeds have a unique flavour that I love.
- 1 large squash
- 7-8 medium carrots
- Salt and Pepper
- ½ tsp cumin seed
- 4-6 tbsp Olive Oil
- 2 leeks
- Half head of celery
- 2 tsp nigella seeds
- 1 tsp turmeric
- ½ tsp cayenne pepper
- Young Kale or Cavolo Nero if you prefer
- 2 vegetable stock cubes and water OR 750-800ml chicken stock
- Preheat the oven to 175°C
- Start by peeling the squash, then cut it in half through the middle and into circles about 2cm thick,
- Now cut the circles into pieces of about 2cm in size, remove the seeds.
- Put the squash into a large roasting tin and add a couple of tbsps olive oil and salt and pepper. Make sure the squash is coated with oil and spread well across the tin.
- Cook for about 45 minutes until the corners are turning brown.
- Take note of the time!
- Now prepare the carrots, top and tail and cut into circles approx 5-8mm thick.
- Place in another roasting tin coat with olive oil and sprinkle with cumin seeds.
- Place them in the oven for about 15 minutes after the squash.
- Next is the base of the soup. Cut the leeks and celery and soften them in olive oil in a large saucepan.
- After a few minutes add in the nigella seeds, turmeric and cayenne.
- Keep stirring occasionally and replacing the lid until these are softened down.
- Now add about 200 ml stock and leave on a low heat with the lid on.
- When the squash is ready liquidise it with the rest of the stock and add to the saucepan with the leek and celery mixture. It will take at least 2 goes with the liquidiser/blender.
- Now stir in the carrots which should be soft and sweet by now.
- The soup is ready so have a taste and season accordingly.
The finishing touch is the Kale:
- Strip the leaves away from the stalks and discard the stalks.
- Cut the kale into bitesize pieces and place them in the steamer.
- Cook until the kale is tender, the timing varies so you will need to test it, usually around 8-10 minutes.
- Put the soup in a bowl and add the kale on top.