Spicey Squash Soup Recipe
This is an all time favourite at #wildbobshq and one that always comes out in the Autumn/Winter. There's a couple of stages to it but once you've got to grips with them you can vary this recipe to suit your tastes.
1 large or 2 small/medium squashes
1 tin coconut milk
1 pint stock (1/2 pint stock & 1/2 pint fresh orange juice? :)
2 x desert spoons of coconut oil
3 or 4 cloves of garlic
Salt & pepper (pinch of each)
Some spices....get creative!
Step 1 - Set the scene...
I don't know about you but I like to set the mood when I'm cooking... Something up beat and vibrant for fajitas, something fast, dancey and punchy when I'm making a stir fry... Anyway, for this one think chilled acoustic, wintery, woodsy vibes... My personal album of choice for this recipe is Bon Iver - For Emma, Forever Ago.
Next you need a large glass of your favourite red (this is really important for picking spices later, but it's also just nice to have a glass of red to hand when you're cooking!;)
Step 2 - Prepping for roasting...
Right, we're ready to cook so stick on your oven at 180 degrees to preheat. You'll need a couple of small/med squashes or 1 large squash. Any squash can be used in this recipe, just watch out for the skins. Some will blitz up fine in a food processor afterwards, others will leave little bits of plastic like flakes in your soup, not good. You can usually tell when you're chopping the squashes , but if in doubt, lose the skins.
So, top and tail the squash, peel if required, then chop in half. Scoop out the seeds leaving behind half a deseeded (peeled/unpeeled) squash. Then chop your squash halves into chunks. Think about an inch square and add to a baking tray. Then add a couple of desert spoons of coconut oil. Next a sprinkling of salt and pepper and add 3/4 whole cloves of garlic. Then take a large glug of your wine....ahhhh.....right, what can you taste. Is it earthy, is it spicey, is it fruity....? Then think of the smells and tastes of the spices you've got in the cupboard.. Earthy might warrant a nice dose of cumin seeds, some smoked paprika, chilliflakes and a hint of ginger. A fruity wine might have some fresh chilli's, a touch of cinnamon and a sprinkling of turmeric. The key thing here is not to over do it but try to remember what you did do and then change it next time if need be, or do it again if it works! You'd be left with a really nice soup if you didn't add any spices here and just had the coconut oil, garlic and salt and pepper in there... but, give it a try, be creative!
Step 3 - Roasting the squash...
Easy peasy, stick it in your oven (preheated at 180 degrees) and have another glug of wine and clear up. After 5 mins the coconut oil should be melted enough to toss your squash (ahem) to spread the spices and oil evenly to coat... Roast for another 30-40 mins checking and turning every 10 mins or so...probably just about got long enough to finish that large glass of red :)
When your squash is ready as it will start to brown around the edges and begin to fall apart when you shake the tray...take it out and turn the oven off, if you're using full fat coconut milk put your tin of coconut milk in the oven now so it comes out of the tin easier, remember to get it out after 5 mins, with oven gloves! And leave to cool a little before opening it. If the radiators are on, you can always stick it on the radiator at the beginning too...:)
Step 4 - The whizzz...
Now, add the roasted squash, the coconut milk and the stock to a food processor (can also be done in a large pan with a hand blender). You can also substitute some of the stock with a bit of fresh orange juice here if you want a sweeter soup? You might need another glass of wine here ;)
Once all the ingredients are in whizz them up! Your soup is ready! Serve with a nice chunk of rye bread and another large glass of your favourite red....mmmmm. This soup will also happily sit in the fridge and be reheated later on too..
This is definitely one that will add a bit of spice to your life as the nights start drawing in. It also gives us something to do with those squashes which are plentiful in the Autumn months...Enjoy! :)