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.
1.5kg of butternut squash
400ml coconut milk
Four tablespoons red thai curry paste
ginger, cayenne pepper and seasoning
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!
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.