Wednesday, 9 November 2011
Thai Squash Soup
I finally got into one of the 'Ugly Squash' that has sat stored in the garage for a month or so. The smaller 'Honey Bear' squash were really sweet and have all but gone, leaving me to ponder about what to do with these ugly jobs.
The skin is really thick, so they store well, but the drawback is how to get into them. I chose to attack the smallest one with my cleaver and just about managed to slice off a few hunks and set about making one of my favourite soups.
It's based on a recipe originally posted on Allotment 2 Kitchen, so many thanks to Shaheen for sharing.
Now I'm not vegetarian, so I make mine with chicken stock and don't bother with the Tofu croutons, so if you want the proper veggie version, take a look here.
I roast the squash in the oven (not attempting to peel this blighter) for about 30 minutes until soft.
While that's on the go, make up a pint of stock and add to a deep pan, together with a can of coconut milk, plus a few dollops of Thai red curry paste. Cook this gently for about 15 minutes.
When the roasted squash is soft, scoop the flesh away from the skin and add to the coconut mixture. Cook gently for a few minutes, then blitz with a stick blender.
Still over a gentle heat, stir in a handful of baby spinnach and as soon as this wilts, it's ready to serve. I chuck a few shop bought croutons on the top and then dig in with some fresh bread. It's dead easy, very tasty and, as soups go, looks pretty special too. I've not taken a picture as it wouldn't compare to Shaheen's - go take a look.
I must admit, I found the soup much nicer with butternut squash than I did this big ugly one, but it was still good eating.