I decided one day a few weeks ago that I needed to make some variety of squash soup. My mum was visiting at the time so it was great to have a taste tester for this recipe! Immediately I knew I didn't want to do a curried squash soup. I love curried squash soup, it is a delicious combination that I surely will revisit at some point....but this time it felt ubiquitous, and anyway I had rosemary and vegan sour cream in the fridge - so something a bit classically inspired instead.
When it comes to pureed soup, texture and consistency is of paramount importance in my opinion.
Sometimes I will strain my soups through a chinois (fine mesh strainer) to get a super creamy texture, but I didn't do that here. It didn't really need it. If you have a decent hand blender, you can get the same result as I did. The texture is smooth, creamy and I think, perfect. Oh, it tastes really good too!!!
Hey! I'm Trisha