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Roasted Uchiki Kuri squash and sage soup, by Philip Paxman

15 January 2010
Roasted Uchiki Kuri squash and sage soup, by Philip Paxman

This recipe comes from Philip Paxman, the owner of South Farm in Cambridgeshire.

INGREDIENTS
(Serves 8)

  • 1 medium Uchiki Kuri squash
  • 60ml olive oil
  • 570ml good vegetable stock
  • ½ white onion, finely chopped
  • 2 sticks of celery, finely chopped
  • 3 cloves of garlic, finely chopped
  • 2 handfuls of sage
  • 8 large amaretti biscuits
  • 100g butter
  • 1 glass of dry white wine

Winter squash are now found around the world and come in a kaleidoscope of colours and shapes, including the brilliant red Uchiki Kuri, or onion squash, from Japan. Its brilliant hues are a delight even before it hits the pan, and its flesh always results in highly coloured dishes. Besides their stunning looks, winter squash provide a versatile and delicious food source, ultra-rich in Vitamin A, from late summer through to the first flickers of spring. We get our seeds from organic supplier Suffolk Herbs.


METHOD

Cut the Uchiki Kuri squash into eight even segments, scrape out the seeds, and place on a roasting tray. Drizzle with a little olive oil and season with salt and pepper.

Cook in the oven at 180˚C/Gas mark 4 for around 45 minutes, or until tender and easily pierced with a sharp knife.

While the squash is roasting, sweat the finely chopped onion, celery and garlic until softened, add the white wine and reduce by half.

When the squash is cooked, scrape the flesh away from the skin and add it to the onion mix and the vegetable stock, then bring the mixture to the boil and simmer for five minutes.

Finally, add the sage and then purée the mixture using a stick blender or jug blender.

To serve, adjust the seasoning, pour the soup into individual bowls and crush one biscuit onto each serving.

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