With the first of my large squash haul I made soup. I used 2 onion squash, which made enough for 3 servings. It lovely and lightly spicy this soup.
Thai Squash Soup (from Veg Hog)
1 onion, chopped
2-3 garlic cloves, chopped
2-3 cm fresh ginger, chopped
1 small red chilli, deseeded and chopped
1 tsp cumin powder
1 tsp coriander powder
1 small pumpkin or 2 small squashes, cut into chunks
1l vegetable stock
1 lemongrass stick
3 kaffir lime leaves
160ml coconut cream
2 tsp miso
juice 1 lime
2 tsp brown sugar
handful coriander leaves, chopped
Heat a large saucepan with a tbsp of oil, add the onion and fry until translucent. Add the garlic, ginger and chilli and fry for about 1 min more. Add the cumin and coriander and stir well.
Add the squash or pumpkin to the pan. Fry for a couple of mins and then add the vegetable stock.
Pour the coconut cream into the soup. Add the lemongrass and kaffir lime leaves cover and leave to simmer for 25-30 mins over a medium heat.
Add the lime juice, miso, sugar and coriander. Remove the kaffir lime leaves and the lemongrass from the soup.
Once the squash is soft, puree the soup and serve.