Squash is another group of food I don’t like. I know, I have a long list! But a few weeks ago we had a family get together and my sister made a curry squash soup. I tried it and liked it! But she didn’t really have a recipe. I swear it’s genetic. We are lucky my Grammy wrote her recipes down because the rest of us have trouble making the same thing twice. In fact my blog has ended up being a great thing for me. When my family asks me to make something I’ve made before I bring it up on my iPad and away I go.
I know the soup I made is different from my sister’s because the soup she made was green and mine isn’t. So I used hers as an inspiration.
I thought roasting it would be fabulous so I sliced it in half, drizzled it with olive oil, and seasoned it with sea salt and pepper.
Roast in the oven at 350F/175C until it has softened and turned a nice golden colour.
In a saucepan saute finely chopped garlic and scallions in olive oil. I used about 3 large garlic cloves and a cup or so of the scallion.
Once the garlic and scallions have softened scoop out the squash and add it to the saucepan.
I added 2 cups of chicken stock. Add more or less depending on the consistency you prefer. Add 6-8 ounces of coconut milk. The rest of this recipe completely depends on the taste you want. Some prefer to have a lot of squash flavour. Me? Not so much. 🙂 We really enjoy red thai curry flavour so I added several spoonfuls as a start.
I continued by adding a few sprinkles of red pepper flakes, a couple of teaspoons of cumin, and a healthy portion of hot curry powder. Season with sea salt and pepper to taste. I wanted to keep this rustic so I didn’t blend the soup.
It was very warming and now I can say I have one squash dish I like! Question is, am I bold enough to try another? 🙂