Jekka’s Squash and Lemon Savory Soup

It has been a fantastic year for squashes on the farm and this warm lemon savory and squash soup has become a firm favourite.

Ingredients

• 2 onions
• 2 garlic cloves
• Olive oil
• 2 kg of squash
• A bunch of lemon savory
• 2 litres vegetable stock; enough to cover squash.
• Orange juice to flavour
• Salt and pepper

Steps:

1. Preheat the oven to 180 Deg C.
2. Peel and quarter the onions.
3. Peel and remove germ from garlic.
4. Remove the leaves of the lemon savory from the stem.
5. Half, deseed and rough chop the squash.
6. Put the squash, onion, lemon savory in an oven proof roasting tray, sprinkle on oil, salt and pepper.
7. Roast for about 30 minutes, until the squash is tender and slightly caramelised.
8. When cooked add to a large pan over a hob, add enough liquid and stock to cover, bring to boil and simmer for 10 minutes.
9. Whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer or add water/stock to dilute further.
10. Season with orange juice, salt and pepper, then divide between bowls.

If you love the sounds of this recipe and herb-based cooking check out our Master Classes.