The Baking Queen

I have made squash soup as a starter for a few years now and was recently introduced to the idea of currifying it, if such a word exists. It gives the soup a nice twist, and is in my opinion, even more delicious than ordinary squash soup.

Soup, of any kind is a great starter for numerous reasons. Firstly, it’s very easy to make. Generally it involves chopping up a few vegetables, throwing it all in together and then blending. Secondly, because there are so many vegetables and variations, it’s very good for you, and thirdly, and possibly most importantly, it tastes delicious!

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. Heat the oil in a non-stick pan. Add the onion, chilli and the garlic, and fry for 4-5 minutes until 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. When you are happy the squash is cooked enough (until it is a soft) transfer the mixture to a blender and blend until you have a lovely, smooth soup. Put the soup back in the pan, reheat, season, add the corriander and serve whilst hot. Don’t forget ample amounts of thick bread!

Tips: the best soups are made with home made stock and home grown ingredients. This can take be time consuming but if you are a keen chef, you should be able to taste the rewards!

For more squash soup recipes, info and videos click the link

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