Blackened Acorn Squash and Sorrel Soup

Name: Blackened Acorn Squash and Sorrel Soup
Ingredients: Salt and freshly ground black pepper; 2 garlic cloves, crushed; 1 cm (½ in) piece of fresh ginger, grated; A handful of sorrel leaves; Salt and freshly ground black pepper; 75 g (3 oz) streaky bacon, cut into small dice; 750 ml (1¼ pints) chicken stock; 150 ml (¼ pint) double cream; 1 large potato, cut into small chunks; 50 g (2 oz) unsalted butter; 1 onion, chopped; 1 tablespoon Cajun spices; 1 acorn squash, peeled, deseeded and cut into small chunks

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

50 g (2 oz) unsalted butter
1 onion, chopped

Gluten-free
Soup

Method

An unusual soup, made with roasted squash and Cajun spices roasted together until blackened. Cajun spices are a commercial blend of dry spices usually consisting of paprika, coriander, garlic powder, chilli and cumin.

Preheat the oven to its highest setting. Heat the butter in a shallow casserole, add the onion and Cajun spices and cook for 5 minutes. Add the acorn squash and toss to co