As the last of the summer vegetables get turned into ratatouille, my thoughts turn to warming winter soups and stews to see us through more chilly fast days.
One of my favourites is a spicy soup based on pumpkin or butternut squash, full of Caribbean sunshine.
Caribbean Butternut Squash Soup
2013-10-19 13:30:00
Serves 4
Bring a touch of Caribbean sunshine to cool autumn or winter days with this colourful and spicy soup.
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
- 10g unsalted butter
- 1 onion, chopped
- 1 leek, chopped
- 1 clove garlic, finely chopped
- 2.5cm piece of root ginger, finely chopped
- 500g butternut squash
- 1 litre vegetable stock
- 2 tsp hot curry powder
- ½ tsp ground ginger
- ½ tsp grated nutmeg
- Sea salt
- Freshly ground black pepper
To serve
- 1 tbsp chopped coriander or parsley
- 1 tbsp crème fraiche
Instructions
- Melt the butter in a large pan.
- Add the onion, garlic and ginger and cook for 1 minute without browning.
- Add the spices, stir then add chopped leek, squash and stock.
- Bring to the boil, stir and simmer for 20 to 30 minutes until squash is soft.
- Add seasoning to taste.
- Serve sprinkled with chopped herbs and a swirl of cream.
Notes
- This recipe works equally well with any kind of winter squash, such as pumpkin or butternut. If you blend it until smooth it is creamy and luxurious, or if you leave it slightly chunky it seems wholesome and earthy.
Adapted from A Carriacou Cookbook by Rosamond Cameron
Adapted from A Carriacou Cookbook by Rosamond Cameron
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