Serves: 4

If you need proof that pumpkins aren’t just for carving, this recipe from The Italian Pantry by British chef Theo Randall is just that. Make sure to roast the squash until it’s very soft for best results and avoid the added crème fraiche to keep things vegan.

Ingredients

500g onion squash or butternut squash, peeled, deseeded and cut into 2cm (¾in) pieces
4 tbsp extra-virgin olive oil (plus extra for drizzling)
1 onion finely chopped
3 celery stalks finely chopped
2 yellow bell peppers deseeded and sliced into 2cm (¾in) pieces
1 tsp thyme leaves
1 litre hot vegetable stock
1 x 400g can of borlotti beans, drained
20g dried porcini mushrooms just covered in boiling water and left to soak, drained and finely chopped
1 small ciabatta loaf cut into 2cm (¾in) slices
1 garlic clove for rubbing
100ml crème fraîche
sea salt and freshly ground black pepper

Method

Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
In a large bowl, toss the squash with half the olive oil and some salt and pepper. Tip the squash into a roasting tin lined with baking paper, cover the tin tightly with foil and roast for 30 minutes. Remove the foil and roast for a further 10 minutes, until tender and lightly coloured. Remove from the oven and keep to one side.
Meanwhile, set a large, non-stick saucepan over a medium heat and add the remaining olive oil, as well as the onion, celery, peppers, thyme and ½ teaspoon salt. Place a lid on the saucepan, turn down the heat to low and cook the vegetables for 10 minutes, removing the lid to give everything a stir with a wooden spoon occasionally.
Next, add the vegetable stock and bring the liquid to a simmer.
Tip in the borlotti beans, porcini mushrooms and the roasted squash, then cook everything over a low heat for 20 minutes.
Using a stick blender, blitz the soup to a fine purée. If it’s too thick, add a cupful of boiling water or two – the consistency is correct when the soup coats the back of a spoon. Check the seasoning.
Reheat the oven, if necessary, then drizzle the ciabatta slices with a little olive oil and place them on a baking tray or grill pan and into the oven to toast, turning until both sides are crisp and golden. Once toasted, rub the slices with the garlic clove.
Serve the soup in warmed bowls with a dollop of crème fraîche on top and the ciabatta toasts on the side.

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