This soup is fab this time of year when you can swap the squash for pumpkin or any of the other cute squashes that you see in the shop this time of year.
I serve this soup at Halloween and it goes down scarily well!!!
To serve 4-6 people you will need.
- 2 Butternut Squashes (or equivelant pumpkin)
- 3 medium onions
- 2-3 garlic cloves
- 1 red chilli (optional see tip at bottom)
- 2 tablespoons Coriander seeds (optional see tip at bottom)
- Zest of a lemon
- 1 sachet of creamed coconut ( I used Pataks)
- Smoked paprika (optional)
- A little sunflower oil
- Freshly ground black pepper
- A little salt
- Fresh coriander (optional)
1. Peel your butternut squash and cut into wedges. (If using pumpkin I leave the skin on if I don’t think it is to tough)
2. Peel and cut onions into wedges.
3. Spread a mix of onions and squash onto 2 trays. Season well with black pepper, a little salt and the good sprinkling of smoked paprika. Drizzle with a little oil until coated.
4. Put into a pre-heated oven at 200oc/ for a approx 30-40 mins until turning brown and softened.
5. Whilst cooking, heat a small pan and dry fry the coriander seeds for a few minutes. Then grind in a pestle and mortar into a lovely powder.
6. Once the squash and onion is cooked remove from oven. Heat up a little oil gently and fry the garlic and chilli together for a couple of minutes. Add the ground coriander and cook for a further minute.
7. Add the squash and onion and 1 pint of water. Then simmer, whilst it is simmering soften your creamed coconut as per instructions.
8. Add coconut and lemon zest and season with more black pepper and salt if needed.
9. Cook until hot, this doesn’t take long as your veg has already been cooked in the oven. Add more water if needed up to a extra 1/2 pint. There is so much flavour in this soup there is no worry about adding extra water.
10. Give it a good blitz with a blender.
11. Stir in some fresh coriander if you are using and it’s ready to serve. Also good with a dollop of natural yoghurt, creme fraiche or sour cream on.
Tip: You can cheat and use 2 tablespoons of curry paste of your choice instead of coriander, chilli and smoked paprika just add to the fried garlic.
You could also add ginger with the garlic and chilli which would taste great.
I love to serve this with potato wedgies to dip in. Which makes it into a really great and filling main meal. Plus you have the oven on for the squash so easy to put wedgies in if making it to serve.
It is a spices theme at the Recipe Shed this week. So go and find some more yummy recipes over at the Recipe Shed.
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