Sat, 6 January 2018
Soups are considered a healthy and comforting option during the winter months and even more so in January after Christmas indulgence.
Today's soup has a few secret ingredients that give it extra flavour and umami (a Japanese term referring to the depth of flavour in a dish).
Ingredients:
1 litre vegetable stock
1 butternut squash, halved lengthways
1 teaspoon cumin
1 teaspoon paprika
8 curry leaves
1 tablespoon Japanese soy sauce
Salt & pepper, to season
Roasted seeds, to garnish
Chilli flakes, to garish
Method:
1. Preheat a fan oven to 200 degrees.
2. Place the butternut squash on a baking tray with the flesh side up.
3. Drizzle olive oil over the butternut squash halves. Then sprinkle cumin and paprika.
4. Place in the oven for about 50 minutes or until the flesh is fork tender.
5. Heat the vegetable stock in a medium sized saucepan.
6. Scoop out the roasted seeds with a spoon and set aside for garnishing. Then, scoop out the flesh and toss into the stock.
7. Blitz with a hand blender or liquidiser until smooth.
8. Add the curry leaves, soy sauce and remaining cumin and paprika. Leave to simmer for about 10 to 20 minutes to let the flavours develop.
9. Season with salt and pepper. Check the taste and texture before serving. Add more spices, seasoning or stock depending on your preference.
10. Serve in a bowl and garnish with the roasted seeds or chilli flakes.
