The Bardic Chef: Recipe – Ragnoail Squash Soup

I think they just make these things up now. The locals in this town are calling these orange squashes “ragnoail squashes”, claiming they’re unique to the region and not found anywhere else in existence. Tastes a hell of a lot like a butternut to me. Cooks like one too. Oh, and of course they charge four times as much for their “uniqueness” here… a bunch of crooks, the lot of them.


  • 1 large “ragnoail” squash, peeled and chopped
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion (red), chopped
  • 4 cups vegetable stock
  • 1 spring rosemary
  • 4 cloves garlic
  • 4 sage leaves
  • 4 springs thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil


Add all the vegetables to a deep roasting pan. Peel the garlic and add them (whole and unpressed) as well. Scatter the herbs and spices over the top. Drizzle with the olive oil.

In a 350 degree oven, allow these to roast well together, for one hour, until all vegetables are tender. Mash them down well, remove all stems. Pour into a stock pot with vegetable stock, and allow to simmer for an additional 15 minutes. Serve.