SPICED SQUASH SOUP

This wonderfully warming butternut soup is a low-effort, high reward dish. It freezes really well in individual portions or keeps in the refrigerator for up to 4 days.

 

SERVES 8

 

2 tablespoons flavourless oil

1 large red onion, roughly sliced

3 garlic cloves, roughly sliced

25 g (1 oz) fresh root ginger, peeled and roughly chopped

1 tablespoon mild curry powder

3 tablespoons vegan bouillon powder

1 litre (13/4 pints) water

1 large butternut squash (about 1 kg / 2 lb), peeled, deseeded and roughly chopped

200 g (7 oz) can coconut milk, 2 tablespoons reserved to garnish

2–3 tablespoons lime juice

salt and pepper

 

To serve

 

1 red chilli, deseeded and finely sliced

large handful of coriander, roughly chopped

2 tablespoons sesame seeds

In a large saucepan or casserole dish, preheat the oil over a medium heat. Fry the onion for 6–8 minutes until golden and starting to soften. Add the garlic and ginger and fry for 2 minutes, then add the curry powder, stir well and cook for 1 minute.

Add the bouillon powder with the measured water and the squash chunks. Bring to the boil, then reduce the heat to a simmer and cover with a lid. Cook for 1 hour, until the squash is tender when pierced with a fork.

Add the coconut milk and use a hand blender to blitz the soup until smooth, or allow to cool and use a food processor or blender.

Season with the lime juice, salt and pepper, swirl in the reserved coconut milk and serve with the red chilli slices, coriander and sesame seeds, either scattered on top or in bowls on the side for people to help themselves to.

 

This is an extract from Broke Vegan by Saskia Sidey