Roasting the squash instead of boiling it intensifies its natural sweetness and gives the cream an incredible caramelised touch. It is a comforting, very easy recipe with a colour that is a feast for the eyes.
Ingredients:
- 1 peanut squash
- 1 whole head of garlic
- 750 ml of vegetable stock
- Extra virgin olive oil (EVOO)
- Salt and black pepper to taste
- Optional: a splash of cream, coconut milk or croutons to garnish
Preparation:
- Preheat the oven to 200ºC.
- Cut the peanut squash in half lengthwise and make shallow cuts in the flesh in a criss-cross pattern. Place it on a baking tray.
- Take the whole head of garlic, cut off just a little of the top (so the cloves show) and place it next to the squash.
- Add a good splash of EVOO and sprinkle with salt. Bake for 40-45 minutes until the squash is very tender.
- Once it has cooled slightly, scoop the squash flesh out with a spoon and put it in a pot. Squeeze out the roasted garlic cloves, which will come out easily as a sweet paste, and add them as well.
- Gradually add the hot vegetable stock while blending with a hand blender until you get the texture you want (thicker or lighter, to your taste).
- Season with salt and pepper, simmer for a couple of minutes over medium heat and serve.
