Butternut Squash is a great ingredient. It gives a great,
buttery flavour, and its turmeric orange flesh matches the leaves on the
ground. Just peel off the skin and roast with your meat on a Sunday, throw into
a stew to add a delicious taste- it has so many uses.
However, one of my favourite ways of preparing this autumn
delight is in a soup. Combined with Thai flavours, this soup is a great warming
dish. It is quick and simple to prepare and you can make it as spicy as you
like by just adding or taking away some curry paste, or using a bit more
coriander.
2 large Butternut Squash
2 large Onions, finely chopped
2 carrots, chopped
400ml Coconut Milk
500ml Vegetable Stock
2tsp Thai Green Curry Paste
2tbsp Oil for Frying
2tbsp Oil for Roasting
2tbsp Chopped Corriander
Sour cream and corriander for serving
Serves 4-6
Pre-heat an oven to 180˚c/ Gas 4. Scoop out the seeds and the
gooey bits from your squash. Discard these. Lay face down on a baking tray and
drizzle over 2tbsp of oil. Roast for 20-25 minutes, or until the squash are
very soft inside. When the squash is nearly ready, in a deep saucepan, heat the
remaining oil over a medium heat and fry the curry paste until aromatic,
stirring so as not to burn. Now, add the onion and carrot and fry for
3-5 minutes to soften with the curry paste. Now, when the squash is very soft,
remove from the oven and scoop out the orange flesh, leaving behind the skins.
Add this to the pan along with the coriander. Mix the squash, onions and
carrots, stirring constantly with a wooden spoon to prevent catching. Add the
stock and coconut milk and bring to the boil. Reduce to a gentle simmer and
cook for 20 minutes. After it has simmered, blend in a food processor and serve
with a dollop of sour cream and a scattering of coriander leaves.
