Thaï Spiced Squash Soup

For 4 people
Preparation time : 20 minutes
Cooking time : 1h15
Some difficulties

Ingredients :

 

  • 600 gr squash peeled, deseeded and cut in cubes

  • 2 garlic cloves

  • 2 normal shallots

  • 2 lemongrass sticks, finely sliced

  • 2 TBS sunflower oil

  • a thumb-sized piece of fresh ginger, peeled. Can be grated or finely sliced

  • 1 small red chilli deseeded and roughly chopped

  • 3 TBS of soy sauce

  • a big handful of fresh coriander 

  • salt and pepper

  • 400 ml light coconut milk

  • 400 ml vegetable stock

  • a handful of cashew nuts, toasted and crushed

  • lime juice to taste

  • one TBS per bowl of omega mix (sunflower seeds, pumpkin seeds, linseeds)

Preparation :

(I use the Thermomix for this soup but you can simply use a blender; it works as well).

Heat the oven to 200° (th.6). Toss the squash with the oil, shallots, ginger, lemongrass, roughly chopped chilli and garlic in a roasting tin. Cover tightly with foil and roast for one hour until tender.

Put half the vegetables in the coconut milk, cover and blitz until very smooth. Pour into a large pan over a low heat. Bring to a boil the vegetable stock and the coriander then blitz the remaining vegetable mixture with it. Add this to the preparation stir well and gently bring to a boil, stirring often. Simmer gently tor 5 minutes, season to taste with soy sauce, pepper salt and lime juice.

Divide the soup between warmed bowls add toasted cashews and the omega mix. 

You can swap the squash with pumpkin or butternut if you prefer. It works well, I tried!

If you need a simple and safe way to peel and chop squash view all the videos on You Tube😉