The weather. It has turned.
I was working last night, and it was cold, drizzly, and horrible. It was also quite busy, and I didn’t get a lot of sleep. So today has been a bad day, in all kinds of ways.
But rather than go into all of them, I’m going to share with you this recipe for a fiery, flavourful soup, just right for warming and soothing. It’s simple, doesn’t require a lot of ingredients, and you can get your squash a roasting then go catch up on Doctor Who!
Thai Spiced Butternut Squash Soup Recipe
1 Butternut Squash
Drizzle of Olive Oil
1 Can Coconut Milk
Thai 7 Spice seasoning, to taste
Preheat the oven to 190C.
Cut the squash in half lengthways, scoop out the seeds, then use a sharp knife to crisscross the flesh. Drizzle with oil all over, then set on a baking tray and roast in the oven for an hour, or until the flesh has softened up, and a knife can easily cut into it.
Scoop all the flesh from the skin, and put into a blender (or you could do it with a stick blender):
Add the coconut milk and blend until smooth.
Now you could leave it here, but for me, it’s a little boring…. so I like to kick it up a bit with the addition of a bit of this:
It’s a blend of a big long list of things, and adds a flavourful bit of kick to allsorts of things. If you don’t have any, or can’t get hold of it, I would suggest a bit of chilli, or some other thai spices to get the same result.
Add some to the mixture and blend again. (I would suggest a little at a time until you are used to it)
Serve with some nice fresh bread!
The most time consuming part of the process is roasting the squash, but once that is done it is super fast. Also a nice little dinner that you can have as much or as little of as you like…. leaving room for dessert…… and we all know dessert is best!