Red kuri squash soup

Roasted red kuri blends into a silky, sweet soup that you can make a day ahead.

Serves 6

Ingredients

• 2 × Steel Pony red kuri squash
• Steel Pony white onions, 2 lb
• Chemical-free carrots, 2 lb
• Steel Pony Music garlic, 1 bulb
• Organic coconut cream, 400 ml
• From your pantry: 6 cups of your own stock, oil, salt and pepper

Method

1. Heat the oven to 400°F (200°C). Halve the squash, scoop out the seeds, and roast the halves cut side down for 40 minutes, until soft. Red kuri skin softens as it roasts, so there is no need to peel it.
2. Meanwhile, soften one chopped onion, three chopped carrots and three garlic cloves in a large pot with a little oil.
3. Scoop the roasted squash into the pot, add 6 cups of stock, and simmer for 15 minutes.
4. Blend the soup until it is smooth. If you use a countertop blender, work in batches, fill it no more than half full, and hold the lid down with a towel. Stir in the coconut cream and season it with salt and pepper.