Warming autumn recipes with Crown Prince and butternut squash
Ted’s Veg · Seasonal
When the evenings turn cooler, squash earns its place in the kitchen. A tray in the oven brings out its sweetness, a saucepan turns it into a warming lunch, and a few roasted pieces can make tomorrow’s dinner much easier.
Here at Ted’s Veg, our family farm in Boston, Lincolnshire keeps us close to the seasons. Autumn is a lovely time to get to know the different squashes, from the familiar butternut to the blue-grey Crown Prince. Here are two comforting soups, an easy tray bake and a few ways to make the most of every piece.
Crown Prince, butternut and smaller winter squash bring plenty of choice to autumn cooking.
Why squash suits the cooler months
Winter squash is allowed to ripen and develop a firm skin before harvesting. That helps sound, properly stored squash keep beyond the harvest, making it useful for autumn and winter meals. The flesh turns soft as it cooks, so you can make a silky soup without adding cream.
Roast it when you want golden edges and a deeper flavour. Simmer it when you want a simple supper with less washing up. Both work beautifully with everyday ingredients such as onions, garlic and herbs.
Meet the squashes
Crown Prince
Look for the rounded shape and distinctive blue-grey skin. Inside, the orange flesh is dense, sweet and nutty. It makes a full-flavoured soup and holds up well in chunky roasts and curries. A large Crown Prince can provide the starting point for several meals.
Butternut
With its tan skin, long neck and rounded base, butternut is easy to recognise. Its mild sweetness works with ginger, warming spices or sage. Choose it for a smooth soup, a pasta sauce or cubes roasted alongside onions.
Red Kuri or onion squash
This smaller orange-red squash has a rounded, slightly pointed shape and a chestnut-like flavour. Try it roasted in wedges or blended into soup. It is a useful size when you want to try something different without buying a very large squash.
Acorn and Sweet Dumpling
These smaller, ribbed squashes are handy for roasting in halves and filling. Scoop out the seeds, roast until tender, then add cooked lentils, sautéed mushrooms and herbs. Finish in the oven until the filling is hot throughout.
At the stall: Choose a squash that feels firm and heavy for its size, with sound skin and no soft patches. Ask us which varieties are available and tell us what you fancy cooking.
Getting your squash ready
Wash the outside before cutting. Use a sturdy board with a damp cloth underneath to stop it slipping, and a sharp, substantial knife. Trim a little from the base to make a flat surface, then cut with the squash resting securely. Scoop out the seeds with a spoon.
For the recipes below, peel and deseed the squash before weighing the flesh. Crown Prince has a particularly firm rind. For an alternative soup method, roast manageable wedges with the skin on until tender, let them cool enough to handle, then scoop the flesh away from the rind.
Keep the pieces even: Similar-sized chunks cook at a similar rate. Give them room on the roasting tray so the edges can colour.
Roasted Crown Prince and garlic soup
Serves 4 to 6 · Allow about 70 minutes
A mellow, savoury soup with plenty of squash flavour. Roasting does most of the work; bread is all you need alongside it.
Roasted squash makes a rich, smooth soup without needing cream.
You will need
• 1 kg peeled, deseeded Crown Prince flesh, cut into 3 cm chunks
• 1 large onion, chopped, and 4 garlic cloves, left in their skins
• 2 tbsp olive oil and 6 sage leaves, finely chopped
• 900 ml hot vegetable stock, plus extra to thin; salt and black pepper
• To serve, optional: toasted squash seeds, crisp fried sage and a little olive oil
How to make it
1. Heat the oven to 200°C / 180°C fan / gas 6. Toss the squash with 1 tbsp oil and a little seasoning. Roast for 35 to 45 minutes, turning once, until soft and golden. Add the unpeeled garlic cloves after the first 15 minutes.
2. Meanwhile, soften the onion in the remaining oil in a large saucepan for 8 to 10 minutes. Stir in the chopped sage for the final minute.
3. Squeeze the soft garlic from its skins into the pan. Add the roasted squash and stock, then simmer for 10 minutes.
4. Take off the heat and blend carefully with a hand blender. Add stock to get the thickness you like, season and heat through. Finish with your chosen toppings.
Make it yours: Add a pinch of chilli flakes with the sage, or swap half the squash for carrots. Butternut works well here too.
Butternut soup with red lentils and ginger
Serves 4 to 6 · Allow about 45 minutes
This is a useful soup for a rainy evening. The lentils give it body, ginger adds warmth, and everything cooks together in one saucepan.
You will need
• 700 g peeled, deseeded butternut flesh, cut into 2 cm cubes
• 1 onion, chopped; 2 garlic cloves, chopped; 20 g fresh ginger, peeled and grated
• 1 tbsp oil, 1 tsp ground cumin and 1 tsp ground coriander
• 125 g dried red lentils, rinsed well
• 1 × 400 ml tin coconut milk and 800 ml vegetable stock, plus extra if needed
• Juice of ½ lime, salt and black pepper; fresh coriander to serve, optional
How to make it
1. Warm the oil in a large saucepan and soften the onion for 6 to 8 minutes. Add the garlic, ginger and ground spices, then stir for 1 minute.
2. Add the squash, lentils, coconut milk and stock. Bring to the boil, then simmer gently for 25 to 30 minutes, stirring occasionally, until the lentils are fully cooked and the squash is soft. Follow any additional cooking instructions on the lentil packet.
3. Add a splash of stock or water if it becomes too thick. Take off the heat and blend carefully with a hand blender, or leave some texture if you prefer.
4. Stir in the lime juice, season and heat through. Scatter with coriander, if using, and serve.
Make it yours: Add a pinch of chilli for extra warmth. For a lighter soup, replace the coconut milk with the same quantity of vegetable stock.
Three more ways to use cooked squash
• Make a pasta sauce. Blend soft squash with sautéed garlic and a splash of pasta cooking water. Toss through hot pasta and finish with sage and grated cheese, if you like.
• Add it to a curry. Stir roasted chunks into a chickpea and tomato curry near the end of cooking, then heat through thoroughly.
• Mash it for a side dish. Mash tender squash with olive oil or butter, black pepper and a little nutmeg. Serve with greens and your favourite roast.
Roast squash with sage and chickpeas
Serves 2 as a main or 4 as a side · Allow about 60 minutes
A simple tray bake for the evenings when you want to put dinner in the oven and leave it to get on with things.
Give the squash space to roast, then add chickpeas for an easy supper.
You will need
• 800 g peeled, deseeded butternut or Crown Prince flesh, cut into 3 cm pieces
• 2 red onions, cut into wedges, and 2 tbsp olive oil
• 1 × 400 g tin chickpeas, drained, rinsed and dried (about 240 g drained)
• 2 garlic cloves, finely chopped, and 8 sage leaves
• Juice of ½ lemon, salt and black pepper
How to make it
1. Heat the oven to 200°C / 180°C fan / gas 6. Toss the squash and onions with the oil and a little seasoning. Spread over a large tray, or two trays if needed, and roast for 25 minutes.
2. Turn the vegetables, then stir in the chickpeas, garlic and sage, coating them in the oil on the tray. Roast for another 15 to 20 minutes, or until the squash is tender and golden and the chickpeas are hot.
3. Squeeze over the lemon juice and taste for seasoning. Serve with wilted greens, or with bread to make a bigger meal.
Make it yours: Crumble feta over the finished tray, add a pinch of smoked paprika, or use rosemary instead of sage.
Save the seeds
Separate the seeds from the stringy flesh, rinse and dry them well. Toss with a little oil and salt, then spread on a tray. Roast at 160°C / 140°C fan for roughly 20 to 30 minutes, stirring once and checking towards the end, until dry and crisp. Larger seeds may need longer and can have firmer shells. Use them over soup or a warm salad.
Storing squash and saving leftovers
• Whole squash: Keep in a cool, dry, well-ventilated place away from radiators. Sound winter squash can keep for weeks or longer, depending on its variety and condition. Check regularly for soft spots or mould.
• Cut squash: Cover and refrigerate. Aim to cook it within two days, and follow any storage instructions or use-by date on pre-cut packs.
• Cooked squash and soup: Divide into smaller containers, cool and refrigerate within two hours. Eat within 48 hours or freeze. Reheat only once, until steaming hot throughout, following the Food Standards Agency’s advice on leftovers.
Cook once, plan ahead: If you roast extra squash for tomorrow’s pasta or curry, set that portion aside before serving. Chill it promptly, then reheat only the amount you need. Freeze spare soup in meal-sized portions and label it with the name and date.
A few squash questions answered
Can I swap Crown Prince and butternut in a recipe? Yes, in these recipes. Use the same prepared weight and check for tenderness. Crown Prince can make a thicker soup, so add a little extra stock if needed.
Do I have to peel squash? It depends on the variety and how you want to eat it. For a reliably smooth soup, peel it first or scoop cooked flesh away from the rind. For smaller squashes roasted in halves, you can simply eat the tender flesh from the shell.
Can I freeze these soups? Yes. Cool and portion them promptly before freezing. Defrost in the fridge, use within 24 hours of fully defrosting and reheat until steaming hot throughout.
Bring a little autumn into your kitchen
Start with one squash and a meal you already enjoy. Roast it, turn it into soup or try a different variety next time you see us at the market. If you are not sure which to choose, ask the Ted’s Veg team.
Browse our vegetable boxes or weekly in-season box for your next restock. Contents and squash varieties vary with availability, so check the current selection when orderi