Saturday, April 02, 2011

Spicy squash soup

This one is for Kathy!

Ingredients:
3 tbs olive oil
2-3 garlic cloves
1 red chili pepper, chopped finely
1 tsp cumin seeds
1 lb of cooked squash (pumpkin, acorn or butternut)
1 tbs brown sugar
1 1/2 cups of vegetable stock
1 tsp of lemon juice
1 can of coconut milk
salt and pepper to taste
chopped cilantro

Heat olive oil in a heavy bottomed pan. Cook the chili pepper, garlic and cumin seeds, stirring often for about 2 mins. Add the squash, sugar and vegetable stock and cook on medium heat for 10-15 minutes.

Once soup is fully heated through, remove from soup from heat and process with an immersion blender until squash is fully pureed. Stir in coconut milk and lemon juice and return to simmer on low heat. One soup is fully warmed, remove soup from heat, and add salt and pepper to taste. Serve with fresh cilantro on top.

Serves about 4.

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