Roasted squash soup with taleggio & chilli jam toastie

Name: Roasted squash soup with taleggio & chilli jam toastie
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 butternut squash (about 900g); 2 red onions; 1 bulb garlic; 1½ tbsp olive oil, plus extra to serve; 1½ tbsp Cooks' Ingredients Deep South Cajun Rub, plus extra to serve; 5 tbsp No.1 French Crème Fraîche; 1 whole plain ciabatta; 2 tbsp No.1 Chilli & Tomato Jam; 200 g Taleggio DOP, sliced

This week on our Youtube series, Let's Cook, Alex Szrok is getting everyone ready for autumn. Picture yourself coming indoors from trick-or-treating or a firework display, cheeks rosy, fingers stiff with cold and tummies empty and expectant. What better than a huge pot of subtly spiced roast squash soup waiting on the stove, plus a whole ciabatta stuffed with stinky Italian cheese, a cheeky chilli jam and a hugging spread of roasted garlic? The best news? This recipe can be made well in advance, and most of the cooking time is very hands off. You can even build the toastie ahead of time, then simply cook it when you're ready to eat. For more recipes to see you through the season when there's a chill in the air, explore our autumn and winter recipes, then find more quick & easy dinner inspiration with our Let's Cook recipes. Follow Alex on Instagram.

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Serves6
CourseMain meal
Prepare15 mins
Cook1 hr 15 mins
Total time1 hr 30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 butternut squash (about 900g)
2 red onions
1 bulb garlic
1½ tbsp olive oil, plus extra to serve
1½ tbsp Cooks' Ingredients Deep South Cajun Rub, plus extra to serve
5 tbsp No.1 French Crème Fraîche
1 whole plain ciabatta
2 tbsp No.1 Chilli & Tomato Jam
200g Taleggio DOP, sliced

Preheat the oven to 220ºC/200ºC fan/gas 7 and line a large baking tray with baking parchment. Peel the squash, putting all the trimmings and seeds into a large pan. Cut the squash into 2cm chunks and put on the lined baking tray. Peel the onions, adding the skin and trimmings to the pan, then cut into wedges, adding to the tray with the squash. Cut the top off the garlic bulb, adding the trim to the pan. Pour ½(half) tbsp oil and a pinch of salt into the open top of the garlic and wrap tightly in baking parchment. Drizzle the remaining oil over the squash and onions, add the Cajun rub, season and toss to coat. Add the wrapped garlic bulb to the tray and put in the oven for 40-45 minutes until the squash and onions are well-coloured and soft.
Meanwhile, cover the vegetable trimmings with 1.5 litres cold water and set over a high heat, bring to a boil, then turn down to simmer. Cook for 30 minutes, strain through a sieve, then return to the pan.
Add the roasted squash and onions to the stock and set over a high heat for 5 minutes. Allow the garlic to cool for a moment, then use the paper to squeeze out the soft insides and add half to the soup. Add 3 tbsp crème fraîche and blend with a hand blender until smooth; season.
Cut the ciabatta in half widthways, spread one side with the remaining roast garlic, and the other with the chilli jam, then layer in the Taleggio and close the sandwich. Put the sandwich on a baking tray and bake in the hot oven for 10 minutes. Serve the soup, topping each bowl with some of the remaining crème fraîche, an extra sprinkle of Cajun seasoning and a drizzle of olive oil. Serve slices of the toastie alongside for dunking.

Cook’s tip

Get ahead

This soup is ideal to make ahead of time and reheat when you need. You can also assemble the toastie so it’s ready to bake when you want it. You could even freeze it, ready to bake from frozen!

Typical values per serving when made using specific products in recipe