Spiced squash and coconut soup
IT'S DECORATIVE GOURD SEASON GUYS, and everyone knows it's not truly autumn until the first squash soup gets dished up and demolished before anyone can even think about seconds.
Now I know there are 1001 recipes for squash soup out there, but this recipe has to be the best I've ever tasted. It is made from following the Creamy Butternut Squash Soup with Miso and Coconut recipe by Kenzi Wilbur at Food 52 (found here) .
I usually read through recipes that look interesting and know straight away what I will change to make it more to my tastes, but with this one, there was hardly anything I'd want to alter. So this is very much Kenzi's recipe that I'm sharing. I think I will use the amazing idea of miso stock for a base for soups loads this autumn, and the coconut cream in with squash recipes, so really this soup and its amazing flavours are just a starting point for the rest of the season!
n.b. Some of my friends did find the spices in the soup a bit dry/hot so if you aren't as fond as spicy food as I am then you might want to tone those flavours down a bit.
Makes enough for 4
Vegetable or olive oil
1 tbsp Miso paste (make sure this doesn't contain any fish- I used Sainsbury's miso soup paste)
2 1/2 tsp cumin seeds
1 inch ginger, grated
1/2 tsp cayenne pepper
2 white onions, peeled and chopped small
1 butternut squash, peeled and chopped into 1 inch squares
1 acorn squash (or another medium-sized squash) peeled and chopped into 1 inch squares
Salt and pepper
Around 100ml of coconut milk to serve
To make the miso stock, heat around 300ml of water in a pan, then mix the stock with the remaining 100ml of water, and whisk in with the rest of the water. I let this simmer away for about five minutes so it reduces a little.
Heat some oil in a large pan and add the cumin, ginger and cayenne. Toast off the cumin seeds so you can smell the spices, then add in the onions and stir. Sweat the onions until they turn translucent, and add in a spoonful of the miso stock to stop anything burning.
Next, add in the squash and salt and pepper, along with the salt, pepper, and the rest of the stock. Allow to simmer for 20 to 30 minutes until all the squash pieces are super soft and cooked all the way through.
Blend the soup with a hand blender or mixer to however smooth or chunky you like it, and then season to taste if it needs anymore salt or pepper.
As the coconut milk is so rich I just added this right at the end after pouring in to bowls, although you may want to add more and stir through before serving. To finish, top with a bit more coconut milk and some cumin seeds.