I’m so behind with my blogging. I have the utmost respect for anyone who manages to post once a week. As for those who do it daily – I bow down to you. Life has taken over recently, so here I am posting a very belated autumn recipe with blatant disregard for seasonality. Don’t go looking for ambercups now; you’ll be sorely disappointed….
Anyway, back in November, I was wandering around Brixton farmers’ market and found myself captivated by the crates of amazing squashes. Beautiful things in every shape and size: smooth, knobbly, bulbous, bent, some fat and round; others twisted and otherworldly; a rainbow of orange, yellow, gold and green.
This ambercup squash took my fancy. Like a miniature pumpkin, with a typical round shape, deep orange hue, lovely stripes and a contrasting green tip. I bought a couple and they sat on my kitchen windowsill looking pretty for a week.
Then I made them into this soup. It would have been quick and simple, had my stick blender not exploded in my face. Luckily the soup survived, as did my eyebrows – just! – but a chunky texture wasn’t floating my boat, so the soup was temporarily abandoned and confined to the freezer until Amazon delivered my spanking new Breville appliance.