Mexican-spiced squash soup

10 Oct 2017
Mexican-spiced squash soup

This is a variation on a basic squash soup with some added flair. I used red kuri squash which has dense orange flesh and provides a lovely creamy texture. Other squashes would work well too - kabocha, hokoido, acorn or butternut have similar taste and texture.

Serves 4

 

Ingredients

Olive oil

600-800g squash

2 small carrots

500ml vegetable stock

1 medium onion, diced

1 small leek, sliced

3 cloves garlic

1 red chilli, deseeded and finely chopped

400g chopped tomatoes, fresh or canned

1 tsp smoked paprika

salt & pepper to taste

1 can sweetcorn (of 2 fresh cobs)

 

Method

First roast your squash. Pre-heat your over to 180 degrees C. Cut the squash into chunks, put them onto a baking tray and coat with some olive oil and a pinch of salt and cover with tin foil. Roast for about 30 minutes, until the squash is tender.

While this is cooking, prep the other vegetables and make the stock. Put a large saucepan on a medium heat and add lug of oil olive, enough to cover the base of the pan. Add the onions and leeks and fry for a few minutes then add the chilli and garlic and continue to fry for another few minutes until soft and aromatic.  Add the chopped tomatoes and smoked paprika and let simmer for about 10 minutes so the flavours can develop and the tomatoes can break down. The squash goes in next so if this isn't ready yet just turn off the heat and put a lid on the pan while you're waiting.

Once the squash is cooked, leave it to cool for a few minutes and then remove the skins (this is much easier to do once cooked). Add the squash to the pan ad stir so its all coated with the lovely smoky tomato sauce. Add the stock and bring to the boil. Turn the heat down to a low simmer for about 5 minutes.

Transfer to a food processor or blender and blitz on a high setting until a smooth creamy texture. You may need to add some more water at this stage to thin it out as it can get quite thick.

Transfer the blended soup back into the saucepan, add salt & pepper to your taste and stir in the sweetcorn.

To serve, transfer to bowls, add a drizzle of cream (I used oat cream) and some chopped coriander.

I also added some fried corn as a topping - this is totally optional but adds a bit of extra pizzaz. Just take 2 Tbsp of sweetcorn aside and pan-fry on a high heat until crispy and slightly browned.