If you are reading this right now as an unconfident cook who rarely gives recipes a go, then I urge you to try this soup. It’s pretty much foolproof. I made it in my ‘jamas, very lazily and sloppily, and it turned out really well. And I don’t have a great history with soups (it’s always the easy stuff that I seem to wrangle with!). Squash is such a great vegetable to make soup out of. So velvety and easy to deal with. I don’t even peel mine, simple chop into chunks and roast with a bit of oil, add some nice flavours to go alongside, some decent stock (or even water) and there you go. I love it. You could leave out the Asian vibe (why does that sound so rude?) and go plain – just plain old squash soup – it would be superb like that.
Or up the Asian flavours with some lemongrass and chilli. I was making this with children in mind, so I served fresh chilli on top for the adults. My 7 month old loved it too. And it’s great with quick garlic toast.
Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes
1 medium sized butternut squash, cut into about 2 inch chunks, skin left on (scrape any seeds out)
2 thumbs’ worth of fresh ginger, peeled and grated very finely
1 onion, diced
3 cloves garlic, chopped finely
1 litre of vegetable stock (make it light or even use water)
1 dessertspoon of smooth peanut butter
Juice of 1/2 lime
200ml of light coconut milk
Fresh chilli, to serve for adults
Natural or Greek yoghurt, to serve
Salt – if you are using water or homemade stock (if using shop bought stock leave it out)
To make the garlic toast:
4 pieces of stale sourdough or similar white country loaf style bread
1/2 clove of garlic
Extra virgin olive oil
- Preheat oven to 190C.
- Roast your squash, skin on, with a drizzle of oil, for about 35-45 minutes, or until it’s soft (pierce or simply taste a piece) and nicely caramelising.
- Meanwhile, gently sautee your onion, garlic and ginger on a low heat until it’s translucent and very soft. About 20 minutes should do.
- Make your stock.
- Now, whizz up your squash, stock, onions/garlic/ginger either using a stick blender or in a soup blender. You could leave it here very happily.
- Pour your blended soup back into the pan.
- Add your coconut milk, peanut butter and lime and bring to boil. Simmer for a few minutes.
- Serve with a swirl of yoghurt and some fresh red chilli. Plus some garlic toast (toast bread, rub with garlic clove, drizzle with oil and sprinkle with salt).