2 winter squash (get small organic ones if you can)
1 small floury potato
1 small carrot
1 clove of garlic
50-100ml full-fat milk
Fresh juice from ½ orange
Seasoning: fresh ginger (1-2 cm of the root), cayenne pepper, sea salt
Half the squash, drizzle with rapeseed oil and season with sea salt. Place on a tray and roast in the oven at 160°C for about an hour. Scoop out the seeds half-way through (this is easier once the squash has softened a bit). If you wish to serve the seeds, rinse them in cold water, dry and roast them with a little salt and golden caster sugar for the remaining 30 minutes.
Meanwhile, roughly chop the potato, carrot, garlic and 1-2 cm of a ginger root, cover with water and cook until soft. Combine the roasted squash, cooked vegetables and cooking water in a blender and blend until smooth. You may have to add some more water. Return the blended soup into the pan, rinse the blender with milk and add to the soup. Next, we added some freshly squeezed orange juice but you can also add a little sour cream if you like. Adjust the seasoning with cayenne pepper and salt.
Serve warm in bowls and drizzle with you choice of oil. We made some black garlic oil, which counterbalanced the richness of the soup really well. We found this recipe on this blog.