Orange soup is what you need in January and early February before the days lengthen properly and when it can seem like winter will always be with us. Not as powerful as a full spectrum lamp, but a pick you up all the same.
I roast rather than sweat the squash as it is much easier to do and gives a lovely taste to the final soup.
Roast Squash Soup
2 medium squash – I had 1 queen squash and 1 butternut squash
1 onion, finely chopped
3 garlic cloves
1/2 inch ginger, finely slices
1 litre vegan stock
Chop the squash into approximately the same size chunks – the smaller they are the quicker they’ll roast, the larger they are the easier the chopping is. You decide. Remove the seeds but you can leave the skin on at this stage. Put in a pan with some olive oil and seasoning. Put in a 200C oven and leave until the tops are starting to blacken. How long this takes depends on the squash you use – I knew the butternut squash would take longer as the queen squash is wetter, so made slightly smaller chunks.
Towards the end of the roasting put the onions on to sweat (this basically means cook them slowly to make them soften rather than faster to colour them).
When the squash is done scoop the flesh off the skin. Add the ginger and garlic to the onions, stir for a minute or so and then add the flesh, stiring the onions through the squash. Then add the stock and heat for about 10 minutes. Blend using a stick blender and eat. This recipe makes a thick soup, if you want a thinner one, add more stock.