Thai Spiced Squash Soup

 

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The beautiful regal blue/green/grey skin of the large crown prince squash. It contrasts beautifully with the dark orange flesh.  Truly a prince among vegetables!

This gorgeous beast arrived on my doorstep last week.  It’s a beautiful crown prince squash and it’s nearly 2.5kg!  The crown prince squash, if you can find them, are just as sweet and much more dense than the well known butternut squash.  They are often larger and no more expensive, so you get more squash for your money; and as I said, can go a lot further because they have a denser flesh.  They are wonderful roasted in coconut oil and spices, but here I’m going to make it into soup.  I only used about 1/3 of this monster, once deseeded and peeled, so I have plenty to keep us going over the next couple of weeks.  It was a bit of a workout cutting into it in the first place, but well worth it.

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My darling husband once broke my marble pastry slab, trying to cut a large squash on it… I do all the squash cutting in the household now.  He sticks to cutting wood outside.

I make a lot of soups and have only just realised that there are only about three which have made it onto the blog.   Soup is my go-to food for taking to parties and gatherings.  It’s effortless to make in huge quantities and is easy to serve in cups to lots of people.  During the winter months it is warming and nutritious especially if you add a little spice, like in this recipe.  I first made this for a winter gathering back in November, using a shop bought curry paste, but I’ve transformed this into something really special by using my homemade paste, with a bit of extra love and care and attention to detail, and of course, flavour.

Serves 6-8

  • 1 tbsp of virgin coconut oil (20p)
  • 1 medium onion – roughly chopped (15p)
  • 3 large cloves of garlic – sliced (15p)
  • 2 tbsp of red Thai curry paste* (62p)
  • 600g of crown prince squash – deseeded, peeled and chopped into chunks** (67p)
  • 50g of red lentils (14p)
  • 750ml of vegetable stock (30p)
  • 1 400ml can of coconut milk (£2.15)
  • 2 tbsp of soy sauce (59p)
  • juice of 1/2 a lime (25p)
  • salt and freshly ground black pepper to taste

In a large pan, fry the onion and garlic in the coconut oil for a couple of minutes, then add the curry paste.  Take a moment to breathe in the wonderful aromas that are released when the paste hits the hot oil.

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My little curry paste heart, melting with the oil, onions and garlic.

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Once you’ve prepared the squash, add the chunks and the lentils to the pan and stir into the oil, then add the stock and let simmer with a lid on for 20 minutes until the lentils are cooked and the squash is tender.

Remove the pan from the heat and using a stick blender, blend the soup until it is smooth. Then return the pan to the heat and add the can of coconut milk, the soy sauce, lime juice and black pepper, adjust the amounts to your own taste.  Warm the soup through and it’s ready to serve.

Serve with a wedge of lime, and a sprinkling of chilli flakes on top.  This spicy exotic soups works out at around 75p per serving.

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*  I used  my homemade thai curry paste, which you can find the recipe for here.  It’s completely vegan and much better than the shop bought stuff with no nasty preservatives or unnecessary ingredients.

**  If you can’t find crown prince squash or you simply have other veg to hand, any other orange fleshed squash or pumpkin would do, or even sweet potatoes.

 

 

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