Warming Thai infused squash soup
Here is a winter warmer for you.
Pick up 2 squash chop into chunky cubes throwing out the manky bits. Mix with a tablespoon of extra virgin , making sure nicely coated all over. Add sea salt and freshly ground black pepper (as Delia does), and heaped teaspoon of Herbs de Provence.(mixed will do if you haven’t the provence ones). Place the squash on a baking tray and roast in a per-heated oven 220c gas 6-7 no adjustment for fan (fan is better if you have a choice) and roast for 25 minutes turning once. Meanwhile dice 2 large onions and place in a suitable microwavable dish adding a tablespoon of water.cover and microwave for 3-4 minutes until soft. This is a great way to cook onions as you don’t need any oil etc.
Now make up 2 litres of vegetable stock using the Marigold veggie powder (8 teaspoons) (all supermarkets). Now add all the ingredients together bring to the boil and simmer for 20 minutes.
Let soup cool slightly then add 2 tablespoons of Thai sweet chilli sauce and 2 tablespoons of chopped coriander. Liquidize till smooth. Re heat and stir in either a tea spoon of creme fraiche per portion or similar of coconut cream.
Luuvvly !!
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Nice! Love squash, love Thai! I’ll be passing that one on to the wife – now that she’s on maternity leave, she’s got nothing else to do!
Oooo brave words there Adam!
Great recipe, think it will be just the ticket after a weekend in the cow sheds at Standalone Farm, Thanks Paul!