You can’t have failed to notice that squashes and pumpkins are just a little bit in season at the moment. I fully appreciate that cooking with them can be a bit of a faff with the chopping and the peeling, but once you’ve got over that, they are so tasty and warming, especially in a soup. Having been presented with two consecutive Celebration Squashes (pictured) in my veggie box, I was started to panic a bit about what to do with them. But a can of coconut milk soon inspired me to whip up a really easy soup.
I made it without any chilli, as I was saving some for the kids, but it would definitely benefit from a little kick of heat if you’re not sharing it with your little ones; some fresh ginger would give it another awesome zing. Give it a go, it really couldn’t be easier.
2 Celebration squashes (or any other type of squash/small pumpkin), cut into quarters, skin on, seasoned and drizzled with olive oil and roasted in the oven for about 45 minutes (this can be done earlier in the day, which is what I did)
1 large onion, chopped
1 red chilli, finely chopped plus fresh ginger (optional)
2 cloves garlic, chopped
500mls vegetable bouillion
1 can coconut milk
Soften the onions and garlic (and chilli/ginger, if using) in a little olive oil for a few minutes. Scoop the roasted squash out of its skins and add it to the pan. Add the stock and coconut milk and simmer on a low heat for about 10-15 minutes. Blend it and serve straight away – there should be plenty left over for lunch tomorrow.