Orange and ginger crown prince squash soup and caramelised onion and cheese swirls

This post has a monster title and quite long recipe descriptions, but believe me, it's actually all quite easy and fun! I just love these type of squash soups that have an orange and ginger addition. They add a great flavour to the soup. I added orange and ginger to a basic squash soup of mine and served it with homemade caramelised onion and cheese swirls. The swirls take a while to make, but it's definitely worth it. This was a perfect dish for a quiet autumn evening home. Have a look below how I made it.

Orange and ginger crown prince squash soup

Ingredients

¼ crown prince squash

3 carrots

2 onions

3 garlic cloves

3 cm fresh ginger

Vegetable oil

½ cup red lentils

1 l vegetable stock

1 orange

Salt to taste

Ground black pepper to taste

Method

Soak the lentils.

Peel the squash and carrots and cut them into pieces.

Chop the onion, garlic and ginger finely and start cooking the onions in the oil until soft. Then add the garlic, ginger, squash and carrots.

Add the lentils to the pot and then the vegetable stock, and let simmer under lid.

Press the orange into juice.

Season the soup with salt and pepper and the orange juice.

Purée the soup once all the components have cooked.

Caramelised onion and cheese swirls

Ingredients

The dough:

200 g wheat flour

200 g spelt flour

1 tbsp dry yeast

1 tsp salt

250 ml lukewarm water

4-5 tbsp vegetable oil

The filling:

6 large onions

2 tbsp vegetable oil

1 tbsp butter

1 garlic clove

1 tsp salt

½ tsp ground black pepper

200 g cheese

Method

First make the dough by mixing the dry ingredients and then adding the water and oil. Knead and let rise for about one hour.

Cut the onions into half rings and start cooking them in the oil and butter mix. They also need about an hour cooking time while the dough rises. The onions need to be nicely brown by the end of it.

Once the onions are cooked, stir in the finely chopped garlic and season with little salt and pepper.

Roll the dough out onto baking paper into a rectangular shape.

Spread the onions and cheese onto the dough and then roll it into a large log.

Cut generous slices from it and place them into a baking tray.

Bake at 180 C for about 30 minutes or until done.

Enjoy the fresh bread together with the soup.

Your VegHog