maanantai 24. lokakuuta 2016

Roasted butternut squash coconut soup

A bad picture but the best soup ever! You'll just have to make sure you get the sweetness, saltiness and acidity into balance. There is really no other way than keep on tasting while adjusting the flavors.

For the soup you’ll need:
  • about 1 1/2 kg (3 pounds) butternut squash, halved lengthwise, (seeded - this can be done after roasting too)
  • 2-3 tbsp oil of your choice (I use olive or coconut, butter would do too)
  • 1 big onion
  • 4 garlic cloves
  • 1 tbsp chopped ginger (about an inch of fresh root, or to taste)
  • 3-4 cups water (7,5-10 dl)
  • vegetable (or chicken) stock cubes
  • 1 400-mL can coconut milk
  • black pepper
  • red pepper flakes (if you want some extra heat, I use only a pinch)
  • about 1 tbsp maple syrup or honey
  • juice of half a lime, or to taste (would try first with less)
  • 1/2 tsp salt (or to taste)
  • freshly ground black pepper

  • Preheat oven to 390-425F / 200-225 C (I use 200C with my fan oven).
  • Line a baking sheet with foil/baking paper. Brush the cut sides of the squash lightly with oil, place squash on baking sheet cut side up and roast for 60 min, or until cut side is browned and squash is tender when pierced with a fork.
  • Let cool slightly, then use a spoon to scoop out all the flesh. Set aside. You can roast the squash even the previous day!
  • Heat oil in a large pot on medium-high. Add onion and sauté, stirring for 5 min, or until onion starts to soften - do not brown! Add garlic, ginger and red pepper flakes and sauté for a few minutes longer until onion is completely soft.
  • Add squash and stir to combine. Add water and stock cubes and bring to a boil. Turn heat to medium-low and simmer gently for 10 min.
  • Purée soup and add the rest of the ingredients, bring to a boil and check the seasoning. You might need to add salt, syrup, lime etc to balance the flavors :)

Serve hot with roasted pumpkin seeds:

Fry pumpkin seeds in a pan with a little bit of olive oil until they pop happily and most of them turn golden brown. Mix with good quality sea salt flakes (such as Maldon sea salt) and sprinkle a good spoonful on your bowl of soup. Enjoy!

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