Monday, 6 January 2014

Thai Squash Soup

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I finally unpacked and dusted off my blender and got back into soup making this weekend. We now have a proper sized freezer instead of a little half size fridge with a freezer drawer, so I can make big batches of food to freeze for later.

This is a thai squash soup, and it turned out rather delicious, even if I do say so myself! It's the perfect combination of sweet butternut squash and spicy thai red curry. We ate it with slices of James' homemade wholemeal bread and butter, and roasted the seeds of the squash to top put on top for a bit of crunch.

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Ingedients
1.5kg of butternut squash
One onion
400ml coconut milk
850ml stock
Four tablespoons red thai curry paste
ginger, cayenne pepper and seasoning
cooking oil

It is based on this thai pumpkin soup from the BBC good food website, but with a few changes for the ingredients we had in the cupboards. I cut 1.5kg of butternut squash (effectively one large butternut squash) into chunks and roasted them in the oven for 30 minutes at 200 degrees C, covered in olive oil, ground ginger and cayenne pepper. The recipe sugests lime juice and sugar instead but I didn't have any lime juice, and the squash is sweet enough without adding sugar and I wanted to give it a bit of bite.

Meanwhile I cooked the onion in more oil and spices on the hob for about 10 minutes, before adding the red thai curry paste and cooking for a couple more minutes. Then I added the roast butternut squash, coconut milk and stock and simmered the whole thing for a further fifteen minutes. This makes an awful lot of soup, so I actually cooked half in the pot in the first picture, and the other half in the wok, as it is the only other pot big enough!

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I let the soup cool for fifteen minutes or so, and set my sights on the squash seeds, which taste just like pumpkin seeds when roasted. I coated them in just a little oil, salt and cayenne pepper (I am obsessed with cayenne pepper) and put them in the oven at 200 degrees C until they went slightly brown and crispy (10-15 mins should do it!)

I then blitzed the soup in the blender until it was smooth, returned it to the pot to reheat through and chowed down on a pretty awesome lunch. This made enough for six reasonable portions (maybe five generous ones) so the leftovers have been decanted into tupperware and are in the freezer for a few more winter lunches to come.

10 comments:

char said...

This looks lovely. I really need to get back into soup making, it's so much more cost effective and more filling than buying lunches!

Maria Fallon said...

I am loving all of the soup options around at the moment, this sounds delicious!


Maria xxx

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Lily Lipstick said...

I love squash - this looks so good! x

Matthew Pike said...

This looks right up my street, so creamy. Pinned it.

Buckets & Spades

jennie said...

Oh my goodness, it looks so yummy! <3

Jennie xo | sailorjennie.com

Marcela Gmd said...

Wow delicious!!! would you like to follow each other?
Besos, desde EspaƱa, Marcela♥

Erika Lee @ A Tiny Rocket said...

Yummy! It is soup season isnt it?

Peacock's Hat said...

I really love making soup because its so easy and healthy, but the one thing I hate is how it always goes everywhere when it comes to the blending! I have to do it in the pan with a stick blender because our kitchen is so tiny we have no room for our food processor. I dream of the day when I have a kitchen big enough for both a food processor and a separate washing machine and tumbledryer! So sad and grown-up...

Aline K said...

WOW i want this soup now :) Look so yummi :)

Love, Aline
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