MMMM. Wow. This soup was loved by all who tasted it, and I made a lot of people taste it. So few ingredients, all cooked in one pot, yet the final product had people asking if it had lentils, what the seasoning was, how I roasted the squash...
It's so easy to make. The hardest part is peeling those squash, I was using two winter squash from Lidl and peeling them took about 20 minutes of hard work. But I survived. Resist the urge to jazz up the ingredients list with whatever fancy seasoning you have, the nutmeg and vegetable broth are just perfect.
Also important: let that squash brown a bit before you add the stock. I was leaving it to saute for a few minutes at a time, coming back to scrape the brown bits off the bottom of the pot well before they turned black.
The biggest change I made was using yogurt instead of cream at the end. That worked really well, but I'm sure the cream would also be wonderful. Just that small touch of something creamy brightens the soup up in colour and smooths the flavour.
I also didn't sieve the soup at the end of cooking, just gave it a good blitz.
