I have had a Queen squash staring me in the face all week and I couldn’t decide what to do with it – that was until the weather became horrid which naturally led to me craving soup!
It is very rare these days that I get to indulge in a little bit of spice with my food, I mean real wholesome spice! You know, the kind that makes your nose run and your heart pump like a lion. As the baby was having her nap I thought I could sneak my lunch in before she woke up and so I got to work.
This soup is creamy, spicy, has a little tang and a whole lot of flavour, and what I like the most about it is the fact that I do not have to use any stock – I am actually a very lazy cook, I can’t be bothered with stock and if I were going to bother I would be making it from scratch, and I only use vegetable stock – I hate literally any meat stock.
This recipe will require you to roast your squash and some garlic first but it is pretty effortless. You will also need a food processor or immersion blender!
If you’re a bit shy on the spice you might want to use half the amount of chilli as it is at the higher end of ‘medium’. Anyway enough of my blabbing, get to work on this perfect Winter warmer!!!
Serves: 4-6 people
Preparation Time: 15-20 minutes
Cooking Time: 1 hr 05 minutes
For the soup:
For the garnish:
- Firstly you will need to roast your squash. Pre-heat your oven to 190C/Gas Mark 5.
- To prepare your squash, wash it thoroughly and cut in half. Scoop out all of the seeds with a spoon and then cut each half once more so that you have quarters.
- Place your squash quarters onto a baking tray and pour 1 tbsp of olive oil onto each quarter. Brush the oil evenly all over the bottom, top and sides of the squash.
- Using the back of a knife carefully bash your cloves of garlic to loosen everything up and get the flavours going. Do not remove the skin! Place the garlic on top of each squash segment and lightly brush a little oil on top.
- Place into the oven for 30-45 minutes until soft all the way through and slightly browned/caramelised around the edges. Remove from the oven and leave to cool.
- Once cool enough to handle peel away the skin and cut the squash into cubes and set aside until needed later.
- Now start prepping your shallots, chilli and ginger. In a large, heavy bottomed pan melt 2 tbsp of your butter until frothy and add your shallots, chilli and ginger. Now peel your roasted garlic cloves and add to the pan. Cook on a low heat for 5 minutes, stirring frequently.
- Add your cubed squash, spices and Himalayan pink salt and stir. Cook for around 10 minutes on a low heat until lightly caramelised.
- Now pour in your water, nut milk and lime zest. Leave to simmer until almost all of the liquid has reduced. Remove from the head and pour into a food processor.
- Add your remaining butter and lime juice and process until smooth. You may have to do this in batches depending upon the size of your food processor!
- Add your handful of fresh coriander (stalks and all) and pulse in until lightly chopped.
- Serve immediately, drizzle with an oil of your choice and garnish, or reheat when ready to eat! You can store this in an airtight container in the fridge for a few days or alternatively freeze and use within one month.