This recipe is from a Waitrose recipe card from October 2004! Over the years its been adapted and tweaked to today's version given below.
1kg (approx) Butternut squash, peeled, seeded & cut into even sized chunks
1 tbsp vegetable oil
1 onion chopped
thumb sized piece of ginger chopped
splodge of Thai red curry paste.
400ml of coconut milk
400ml stock or water
Preheat oven to 180C. Put pumpkin chunks in a non stick tray, season and toss with a little oil. Roast for approx 30 mins or until tender. Don't worry if some bits char, it adds flavour.
Add in pumpkin, coconut milk and stock or water. Cover pan and bring to the boil, then simmer for 5 mins.
Puree the soup in batches and return to the pan to reheat for serving. It usually comes up quite thick so I add extra water at this stage.
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Its a great Autumn Fall soup for all the family. Just leave out the Thai paste if you don't like it spicy or add in more if you do!
Been meaning to ask you about this soup recipe...Don't think I am a total div but do you peel the squash before you roast it? I make soup with squash all the time but I peel it raw and then chuck the cubes in. The thing is it's a bit of a pain as your hands get stained yellow and also I imagine roasted first it would taste much nicer?? Peel or no peel??
ReplyDeleteI think I did peel it, this time. But agreed it is a right pain to peel a squash, I have plenty of near misses with fingers & peeler. I have also done it loads of time not peeling it and then when the squash is cooked scrap the flesh from the skin and use as required. x
ReplyDeleteGreat. I'll try that with the next batch...we have a constant supply of the winter warmer in the fridge at the moment.
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