Until Autumn came around this year, I had no idea I lived right next to huge squash fields. Can you imagine my astonishment when I discovered the hundreds of all sorts of squashes on the fields in late August during a walk on my lunch break? Have a look here for more of the vegetables that grow in my neighbourhood.
Back to the squash soup! This is a simple and quick soup which no-one has ever rejected – given they love Hokkaido squash of course. It’s a creamy thick yet silky soup, and the toppings make it a real nutritious treat. Leave out the cheese and prawns for a vegan option, or substitute the toppings for anything that you like more.
Enjoy your soup!
Love,
Lea Lou
My favourite simple and quick Hokkaido squash soup
For two servings.
1/2 Hokkaido squash (approx. 750 g squash, seeded)
1 small yellow onion
1 garlic clove
1 tbsp olive oil
1 pinch ground turmeric
1 pinch ground coriander
1 pinch ground cumin
500 ml vegetable stock
100 ml coconut milk (use low-fat if desired)
Sea salt and black pepper, freshly ground
For the toppings (optionally):
Coconut oil-fried prawns
Goat’s cream cheese
Fresh coriander leaves
Toasted pumpkin seeds
Method:
Wash and deseed the squash, cut the flesh in bite-sized cubes.
Peel and chop onion and garlic.
Heat the olive oil in a large saucepan, add onion ad garlic as well as turmeric, coriander and cumin. Sauté for two minutes over medium heat, stirring.
Add the squash, sauté for another minute, stirring, then add the vegetable stock. Cover the saucepan with a lid and allow the squash to cook for 15 minutes or so, until tender.
Remove the saucepan from the heat, add it to a mixer or blend it with a hand blender.
Stir in the coconut milk and season the squash soup with salt and pepper to taste.
Divide the soup over two bowls, top it with any toppings to your taste and serve immediately.
