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.
Any sort of soup makes for a great first dish at a dinner party for so many reasons. It's easy to prepare for a start. Usually the most that's involved is cutting up a few vegetables, throwing them into a pot and cooking them, adding some stock and blending it all up. Being so full of veg it's also incredibly good for you, and may contain more than one of your five a day, and lets not forget the fact that soup also is tastes great!
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
Two butternut squash, seeds removed and chopped into 1" cubes, one onion cut into small pieces, a red chopped chilli, one thinly sliced clove of garlic, a tablespoon of medium curry paste, 300ml of high quality vegetable stock, 200ml of coconut milk, two tbsp fresh chopped coriander and a tablespoon of olive oil.
Method
1. Heat the oil in a large pan, add the sliced onion, garlic and chilli and toss so the oil covers them nicely. Fry for around five minutes until the onion has softened.
2. Throw in the butternut squash cubes and fry the lot for a further five minutes. Add the curry paste, stir it around nicely ensuring a consistent covering, and fry it for a minute. Pour in the milk and vegetable stock, put a lid on the pan and let it simmer for twenty minutes, or until the squash has softened.
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.
Here's a tip (albeit a slightly obvious one) - the freshest ingredients makes for a better soup!! And you know what? In my opinion you can't beat ingredients that are home grown. If you are a keen chef then I recommend this as the results can be superb! - 32170
Any sort of soup makes for a great first dish at a dinner party for so many reasons. It's easy to prepare for a start. Usually the most that's involved is cutting up a few vegetables, throwing them into a pot and cooking them, adding some stock and blending it all up. Being so full of veg it's also incredibly good for you, and may contain more than one of your five a day, and lets not forget the fact that soup also is tastes great!
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
Two butternut squash, seeds removed and chopped into 1" cubes, one onion cut into small pieces, a red chopped chilli, one thinly sliced clove of garlic, a tablespoon of medium curry paste, 300ml of high quality vegetable stock, 200ml of coconut milk, two tbsp fresh chopped coriander and a tablespoon of olive oil.
Method
1. Heat the oil in a large pan, add the sliced onion, garlic and chilli and toss so the oil covers them nicely. Fry for around five minutes until the onion has softened.
2. Throw in the butternut squash cubes and fry the lot for a further five minutes. Add the curry paste, stir it around nicely ensuring a consistent covering, and fry it for a minute. Pour in the milk and vegetable stock, put a lid on the pan and let it simmer for twenty minutes, or until the squash has softened.
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.
Here's a tip (albeit a slightly obvious one) - the freshest ingredients makes for a better soup!! And you know what? In my opinion you can't beat ingredients that are home grown. If you are a keen chef then I recommend this as the results can be superb! - 32170
