Sometimes all you fancy is a delicious warm bowl of pure delight and goodness and this my friends falls into that category...
It's packed with flavours and everyone will want seconds...
Whenever we make this soup, it's always the day after we have had roasted squash for dinner. We created this soup when we had some leftover roasted squash and this recipe is what happened and so, every time we roast squash we always pop an extra one in the oven to make a soup the following day. When it's cooked we simply place it in an airtight container and pop it in the fridge.
Great time saver and tastes even better the next day...
This soup definitely has a taste of Thailand and can be adjusted to suit your palette... We love spice, however our stomachs do not and so we bypass the chilli, but if you want spice then go ahead and add some.
Perfect for lunch, a starter or a light dinner and it just so happens to be suitable for vegans, vegetarians and is gluten and grain free. The coconut in it is amazing - gives the soup a really nice sweetness...
Happy tummys
Let's go ahead and jump straight into the recipe...
Happy Cooking!
The Food Fiesta Team
INGREDIENTS
1X medium butternut squash or paulista squash ( use pre baked or roast fresh )
1x large courgette ( zucchini )
1x large onion
1x small red chilli ( optional )
8 cups of boiling water from the kettle
2 tbsp olive oil ( plus extra if you are roasting the squash )
3x large cloves of garlic
2 large pinches of sea salt ( extra if you are roasting the squash )
2 large pinches of pepper ( extra if you are roasting the squash )
3 tsp dried ground cumin
3 tsp ground ginger
1/2 tsp ground turmeric
1/2 cup of dessicated coconut
METHOD
Pre heat the oven to 300 C / 570 F
Slice your squash in half length ways and scoop out the seeds. Place the two half into an oven dish or tray and drizzle with olive oil and sprinkle with a pinch of salt and pepper. Place on the top shelf and cook for approx 45 minutes or until the flesh is soft.
Once cooked remove from the oven and allow to cool slightly before removing the flesh with a spoon.
( obviously if you are using pre cooked squash from the night before like we do, then obviously skip the above and just scoop out the flesh and place to one side until needed )
Peel the onion and finely dice.
Cut the ends from the courgette. Cut length ways then holding it together turn it 45 degrees and cut length ways again and then finely cut the four lengths together.
Peel the garlic cloves and either crush with a garlic crusher or crush with the back of the knife and finely dice.
If you're using the chilli then go ahead and roughly chop.
Scoop out the flesh of the squash and place to one side.
Now that all of the veg is prepped go ahead and add the olive oil to a large saucepan and put on high heat.
Add the onions, courgette, garlic and chilli and fry on high heat for 5 minutes.
Turn to low heat and add all of the spices and the dessicated coconut. Give a quick stir to ensure everything is well coated in the spices.
Add a cup of water and let the veg simmer for a further 5-10 mins until the courgette is soft.
Once soft go ahead and add the squash and at least 4 more cups of water and give everything a good stir.
At this point you need to either transfer your mixture to a food blender and blend until there are no chunks or if you have a hand blender go ahead and blend it in the saucepan.
Now it's time for more water, however the amount of water you add is up to you. If you prefer a more runny soup then go ahead and add the rest of the water or if you prefer a thicker soup then add less of the water - I assure you, both ways taste great.
Keep on the heat for a few more minutes and then serve in you favourite bowl and enjoy.
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