This roast vegetable soup that is full of South American pizzazz would be nowhere without its finishing flourish of soured cream. As punchy as it is simple, there is no careful stirring or frying, instead the caramelisation takes place in the oven and the flavours concentrate in the process.
Preheat the oven to 200˚C fan/220˚C/gas mark 6. Arrange the squash, onions and
tomatoes in a couple of large roasting pans so that they fit in a crowded single layer, adding the chilli to one. Drizzle a couple of tablespoons of oil over each roasting pan and season with salt. Roast for 55 minutes, stirring halfway through.
Remove from the oven, and if any of the onion strands are particularly dark, discard these.
Scrape out the inside of the chilli, discarding the seeds if possible, and liquidise the vegetables with the stock in batches in a blender. Pass through a sieve into a saucepan.
Gently reheat and serve with a spoon of soured cream, some chopped coriander and pickled chilli if wished.