Mar 15 2010

Spicy Butternut Squash Soup Recipe

Published by at 9:43 am under Uncategorized

After preparing ordinary squash soup for friends and family several times now, I have recently discovered the delights of adding a bit of spice into the action! Making the soup hotter not only gives it a nice twist, but I think it also makes it a tastier and more interesting dish.

Any sort of soup makes for a great first dish at a dinner party for so many reasons. It’s easy to prepare for a start. Usually the most that’s involved is cutting up a few vegetables, throwing them into a pot and cooking them, adding some stock and blending it all up. Being so full of veg it’s also incredibly good for you, and may contain more than one of your five a day, and lets not forget the fact that soup also is tastes great!

Well, now that I’ve “bigged up” soup so much, I hope you enjoy my recipe. I have chosen a medium curry but feel free to increase/decrease the heat as you or your guests’ pallets prefer:

Ingredients

1 tbsp olive oil, 1 onion – chopped, 1 red chilli – chopped (optional), 1 clove garlic – crushed, 2 butternut squash – flesh cubed, 1 tbsp medium curry paste, 300ml/ pint of good vegetable stock, 200ml/7fl oz coconut milk and 2 tbsp fresh coriander – chopped.

Method

1. Heat the oil in a large pan, add the sliced onion, garlic and chilli and toss so the oil covers them nicely. Fry for around five minutes until the onion has softened.

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.

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