A Year In Redwood

We are having a month of visitors…. some planned visits and some unexpected.  So last week I had to think up something for lunch… was going to make some tomato soup with the last of our crop, but there was an unsuspecting butternut squash lurking in the drawer…. so I used the Spiced Pumpkin soup from Tonia George’s book….

Butternut Squash Soup

So much worth the effort.  I actually went out and bought a couple of more squash yesterday – they have them on special offer in Aldi at 39 c – so go get one.

Ingredients:

• 1 kg butternut squash, peeled, deseeded and cut into cubes
• 1 onion, cut into wedges
• 1/2 teaspoon dried chilli flakes
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 4 tablespoons extra virgin olive oil
• 3 whole garlic cloves, peeled
• 800 ml light chicken or vegetable stock
• 100 ml coconut milk
• 2 tablespoons fish sauce
• freshly squeezed juice of 1 lime
• freshly ground black pepper

Method:

Preheat the oven to 200 deg C (400 F) or Gas Mark 6.

Put the squash, onion, chilli flakes, coriander, ginger and olive oil in a large roasting tin and toss well.  Cover with tinfoil and roast in the preheated oven for 40 minutes, stirring halfway through, until almost soft.

Remove the foil, add the garlic cloves and return to the oven for a further 20 minutes or until the garlic is tender.

When the squash is soft, transfer the contents of the roasting tin to a blender (or use a handheld blender) and liquidise with half the stock until smooth.  Return to the pan and adding the remaining stock and coconut milk.  Bring to the boil and simmer for about 10 minutes to allow the flavours to mingle.  Stir in the fish sauce and lime juice and taste for seasoning – if it needs more salt, add a dash more fish sauce.

Butternut Squash Soup

Divide between 4 – 6 bowls, drizzle with cream and finish with a fresh grinding of black pepper.

We enjoyed our soup with delicious Sourdough Bread brought by Maggie from Food Born & Bred