Green squash soup with a hint of curry
This recipe is, quite simply, the result of a mistake. The humungous (well, large) squash in the photo should have been a group of tender, slender courgettes (zucchini). However, we’d obviously planted the wrong seeds – with the result all too clear to see: instead of succulent, versatile baby courgettes, we’d ended up squash, which is not exactly my idea of vegetable heaven. However, thanks to the following soup, half of the squash was put to good, and tasty, use.
Note: Be careful with the curry powder: it should add a pleasant background warmth and flavour to the soup, but not overwhelm the subtle flavour of the squash.
Ingredients
1 kilo (2.2 lbs) green squash
1 large onion,
1 large clove of garlic,
1 large potato (floury, e.g. King Edward)
1 litre (2.2. pints) chicken or vegetable stock
salt and pepper to taste
120 ml (0.5 cup) cream
120 ml (05. Cup) milk
1-1.5 heaped tablespoons medium strength curry powder
Garnish
Crème fraiche
Roasted pumpkin seeds
Method
Like so many soups, it’s pure simplicity:
just chop the squash into cubes (DON’T peel the squash – you want to keep the beautiful green colour); peel and chop the onion, garlic and potato, and add the vegetables to the stock.
- Bring to the boil then simmer for approx. 20 minutes until the vegetables are soft.
- Blitz in a food processor or using a handheld blender.
- Return to the pan, add the milk, cream, curry powder, salt and pepper, and reheat. If too thick, add more milk.
To serve, garnish with a dollop of crème fraiche and a scattering of pumpkin seeds.
