My Food and Drink Blog

Posts Tagged ‘starter’

I made my usual squash soup recently when I had some friends round to dinner… As I dished it up someone mentioned that they had been given a spicy version of squash soup and I was immediately intrigued. Having now tried out a spicy version of this soup I can safely say that I prefer it.

There’s a reason why soup is one of the nations favourite starters. For a start it is cheap and easy to prepare – it is generally no more difficult than slicing up some veg and cooking them before pouring in stock and boiling before you puree. Then you have all the health benefits – vegetables are usually crammed into soup giving you plenty of vitamins and iron but finally, and in my opinion most importantly, they taste superb!

Below is the recipe for squash soup, curry style. I have been very middle of the road with my selection of spiciness but obviously increase or decrease the heat of the paste as you see fit.

Ingredients

1 tablespoon of olive oil, 1 sliced and diced onion, 2 butternut squash cut into cubes, 1 red chilli cut into small pieces (this is not compulsory!), 2 tablespoons of fresh chopped coriander, 1 crushed garlic clove, 1 tablespoon of medium curry paste, pint of veg stock and 7fl oz coconut milk.

Steps

1. Put a large pan on a medium heat, add the oil. When the oil is hot add the diced onion, garlic cloves and chilli. Gently fry for several minutes until they are soft.

2. Add the squash and continue to fry for 5 minutes. Stir through the curry paste and fry for a further minute. Pour over the stock and coconut milk, bring to the boil, and cover and simmer for 15-20 minutes, until the squash is tender.

3. Transfer to a food processor or blender and blend until smooth. Return to the pan, add the coriander, and season well. Serve with plenty of crusty bread.

If you wanted to make the soup taste even better here’s a tip – the fresher the ingredients obviously the better the taste. If you have the time it might be worth planting your corriander or making your own stock. It can take time but if you are a keen chef you might be surprised at the difference it can make.

For more squash soup recipes click the link

Bookmark to:

I’ve recently been home to my mother’s house, and she cooked me a fantastic meal with a great starter – namely squash soup. I’ve never had squash soup before so I asked her how she made it and it turns out to be family secret. However, since it was so delicious I’ve got her permission to now blow the secret wide open and publish the recipe online!

Here are the ingredients that you will need:

Three pounds of squash, two tablespoons of maple syrup, four cups of chicken stock (or vege stock if you prefer), two garlic cloves, a teaspoon of cinnamon, a large onion, three tablespoons butter and 1/4 teaspoon of salt and pepper

Firstly, we need to get the squash ready. Using a normal potato peeler, remove the skin. Then cut the squash in half and using a large spoon remove all the seeds from inside the squash. Now simply chop the squash up into fairly big pieces for later.

Now you need to peel and slice the onions into small pieces. Do the same with the two cloves of garlic. Now, get a large pot and preheat it to a medium heat. Once warm, add the butter and coat the bottom of the pan as it melts. While the butter is melting, add to the pan the onions and cook them for around five minutes, ensuring the onion doesn’t get hot enough to brown. Now add in the garlic and cinnamon and cook for another thirty seconds. Finally add in the chopped squash and chicken stock, put the lid on the pan and cook for a further 25 minutes.

The squash should be fully cooked after 25 minutes, so keep checking until you are sure. Once you’re happy the squash is cooked blend the mixture into a fine, smooth soup, add the maple syrup if required, blend some more, before finally dishing up to individual bowls and serving!

Check out my squash soup recipe online, download the recipe and share with others – click the link!

Bookmark to: