Wednesday 24 November 2021

Curried Squash Soup


Curried Squash Soup
Curried Squash Soup

  • 1 large squash, peeled and cut into chunks
  • 900ml vegetable stock
  • 1/2 can of coconut milk
  • 1 tbsp Penang curry paste
  • 1/2 small red chilli, deseeded and finely chopped
  • Small handful Thai Basil
  • Couple tablespoons of vegetable oil
  • Salt and pepper

Preheat your oven to 180 degrees.  Line a baking tray with foil and cover with the chopped squash.  Drizzle the vegetable oil over the squash and season with salt and pepper before roasting in the oven for around 20 minutes or until the squash is somewhat charred and has softened, then remove from the oven and set aside.

Chopped squash

Heat the curry paste in a large pan with some of the chopped chilli, once the aromas and oils are released add the coconut milk and stir until mixed through before adding the squash, stir again to coat the squash then add the vegetable stock and most of the Thai Basil (reserve some along with the chilli to garnish), stir and allow to simmer for around 30 minutes, skimming off any foam at the end of cooking.  Remove from the heat and blitz with a stick blender until you have a smooth consistency.  Serve and garnish with some of the reserved Basil and chilli.

This soup is perfect for this time of year, nice and warming and packed full of flavour.  If you prefer a milder soup then leave out the chilli and add more coconut milk to make it creamier.  I used up 3 small squash left over from Halloween and this made enough for 4 large bowls of soup.  The great thing with this soup is you can use any curry paste that you like or that you have to hand so ideal to use up anything you have in your cupboard.

Mark’s top tip - The skin of the squash is quite tough however a vegetable peeler is ideal to remove the skin!

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