Spicy Butternut Squash Soup
After preparing ordinary squash soup for friends and family several times now, I have recently discovered the delights of adding a bit of spice into the action! Making the soup hotter not only gives it a nice twist, but I think it also makes it a tastier and more interesting dish.
Soup, of any kind is a great starter for numerous reasons. Firstly, it's very easy to make. Generally it involves chopping up a few vegetables, throwing it all in together and then blending. Secondly, because there are so many vegetables and variations, it's very good for you, and thirdly, and possibly most importantly, it tastes delicious!
So, here's my recipe for spicy squash soup increase or decrease the heat of the curry depending on personal preference - I prefer a hotter soup but others may not!
Ingredients
2 butternut squash, seeds removed and chopped into 1" cubes
1 onion cut into small pieces
1 red chopped chilli
1 thinly sliced clove of garlic
1 tablespoon of medium curry paste
300ml of high quality vegetable stock,
200ml of coconut milk
2 tablespoons of fresh chopped coriander and 1 tablespoon of olive oil.
Method
1. Put a large pan on a medium heat, add the oil. When the oil is hot add the diced onion, garlic cloves and chilli. Gently fry for several minutes until they are soft.
2. Add all cubes of squash and continue to cook in the pan for five minutes. Next add the curry paste and fry it all up for another sixty seconds. Pour over the stock and coconut milk, then turn the heat up slightly and bring it all to the boil. Once boiling, cover the pan and let it all simmer for between 18 and 20 minutes. By this time the squash should be soft.
3. Transfer to a food processor or blender and blend until smooth. Return to the pan, add the coriander, and season well. Serve with plenty of crusty bread.
If you wanted to make the soup taste even better here's a tip - the fresher the ingredients obviously the better the taste. If you have the time it might be worth planting your corriander or making your own stock. It can take time but if you are a keen chef you might be surprised at the difference it can make.
