VICKI - soup recipe please!

[Guest guest]

Hi Vicki,

 

This is one of my favourite soups, especially at this time of the year.  All

these quantities are flexible according to taste and/or the number of serves you

need.  The soup has just a hint of curry flavour but, if you prefer a stronger

curry flavour, increase the amount of curry powder to your taste or use a hotter

curry mix.

 

Cheers from Marie

 

BUTTERNUT SQUASH SOUP (serves 3-4)

 

INGREDIENTS

 

I medium butternut squash - roughly 1.5 kg/3 lb.  Wash the squash carefully. 

Do not peel squash but cut it into about 10-12 chunks and remove seeds

 

2 teaspoons oil (I usually use sunflower oil)

 

a little (approximately 2 tablespoons) water

 

2 medium onions - peeled and chopped

 

2 teaspoons [or more, to taste] curry powder (I like to use a medium blend

rather than a really hot one)

 

2 large cloves garlic - grated or finely chopped (optional)

 

1/2 teaspoon chilli flakes

 

2 litres/just over 4 pints fresh vegetable stock or water (adjust quantity as

required for number of serves, size of butternut squash, if adding uncooked

rice etc)

 

2-3 (vegetable) bouillon cubes - only if using water rather than fresh stock

 

1/2 teaspoon freshly ground black pepper

 

 

OPTIONAL ADDITIONS

  

 

1-1.5 cups cooked (brown) rice [use 1/3 the quantity if using uncooked rice]

 

approximately 150 grams/6 oz baby leaf spinach

 

about 1/2 teaspoon freshly grated nutmeg (or you can use the nutmeg as a

garnish by grating it over the soup just before serving)  The nutmeg is

especially good if you are adding spinach to the soup.

 

GARNISH

 

coriander/cilantro leaves (chopped)

 

sour cream/Greek yoghurt

 

grated Parmesan cheese

 

nutmeg - see 'optional additions' above

 

METHOD

 

Heat oil in soup pot over medium heat and add curry powder.  Stir until curry

powder begins to smell aromatic then add onion. 

 

When onion is coated in oil/curry mix, add 2 tablespoons of water.  Turn heat

to low and cook onion until they have softened, stirring from time to time. 

This should take about 10 minutes.

 

When the onions are soft add garlic (if using) and chilli flakes and stir for

about two minutes.  (I find that if the garlic is added too soon it tends to

burn and get bitter). 

 

Add the 2 litres/4+ pints of stock/water, stock cubes (if using water), freshly

ground black pepper, nutmeg (if using), uncooked rice (if using - don't forget

to add extra stock/water) and chunks of butternut squash.  Cover and bring to

the boil. 

 

When the soup starts to boil, reduce heat and simmer, covered, until the squash

is soft (about 45 minutes).  Turn off heat and leave soup to cool (overnight is

fine - if leaving overnight, allow to cool then place in fridge). 

 

When the squash is cool enough to handle, simply slip off the skin and return

flesh to the pot.  At this stage you can either mash the soup with a potato

masher (that's what I do as we prefer our soups to have a bit of texture) or

process/blend (if you like a smoother soup).

 

The soup can be reheated immediately or kept in the fridge for a maximum of

another 2 days before use.

 

If using cooked rice, add to the soup.  Heat soup through gently but thoroughly

and serve garnished with chopped coriander/cilantro leaves, a dollop of sour

cream or Greek yoghurt and a sprinkling of Parmesan cheese.  You might also

like to grate a little nutmeg over the soup.

 

 

A nice addition to the soup is some rice ( I always use brown rice but white

would be OK).  You can either add already cooked rice when re-heating the soup

or add uncooked rice at the same time as you add the water, stock cubes/stock

and squash.  If you are using uncooked rice don't forget to add extra water as

the rice will absorb water.  If you are going to add rice and you plan to

process/blend the soup it is better to add cooked rice after the

processing/blending stage.

 

I have also made this soup with some baby leaf spinach added about 10 minutes

before serving.  If you add spinach and like a smooth soup you will probably

want to blend it again after the spinach is cooked.  If you plan to do this

and you are also adding rice, it would be best to use already cooked rice

and wait until after you have blended the soup for the last time before adding

the rice.  I just let the spinach leaves 'collapse' into the soup.

 

You may need to add salt to taste but I find that I don't need any extra salt,

especially if I use stock cubes.

 

 

--- On Tue, 16/9/08, Victoria Carr <Verinsess1113 wrote:

 

Victoria Carr <Verinsess1113

soup recipe please!

 

Tuesday, 16 September, 2008, 12:05 AM

 

Now that we are shifting towards the winter months, I would like to start making

soups as a newly vegetarian. However, most soup recipes call for meat flavorings

or salts as a base. Does anyone have a recipe which they wouldn't mind

sharing. Thank You! -Vicki

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