This past week the weather has taken on a distinctive wintry feel and so have my eating habits.
The salad leaves are languishing in the far corner of the fridge and I find myself turning to the likes of beetroot, parsnips and swede for my five a day.
Today has been no exception, and after a mere hour spent chopping, roasting, frying and blending, I have a batch of this gorgeous, silky, spiced squash soup ready to go. This recipe makes enough to serve 4.
Spicy Squash & Coconut Soup
1 kg butternut squash – peeled and chopped into 1 inch chunks
2 tablespoons olive oil
1 large onion – finely chopped
2 red chillies – de-seeded and finely chopped
1 large can coconut milk
500 ml vegetable stock
small pinch dried chilli flakes (optional if you want a little more heat)
Handful fresh coriander – chopped (optional)
Salt and ground white pepper
1. Preheat the oven to 180°C (fan) and place the chunks of butternut squash into a large roasting dish. Toss the chunks of squash in a tablespoon of olive oil and then place in the oven and roast for 30 minutes.
2. Whilst the squash is roasting, in a large saucepan fry the onion and red chillies in the remaining olive oil over a medium-low heat for about 10-15 minutes. You want them to soften but not colour.
3. When the squash is ready, add it to the pan containing the fried onions and chillies, stir and season well with salt and pepper.
4. Add the coconut milk and the stock plus the dried chilli flakes if you are using them and stir well. Bring to the boil.
5. Take off the heat and blend (in batches if necessary) until smooth and silky.
6. Season to taste, sprinkle with a little of the chopped coriander and serve with hunks of crusty bread. Yum!