Ginger Squash Soup with Lemongrass and Coconut Milk
A spicey, warming thick golden soup
Pumpkin, Squash, Onion, Leek, Carrot & Potato
Use a mixture of pumpkin and squash if available- appx 1kg.
Gently fry a chopped onion, 2 tsp freshly grated ginger, 4 crushed garlic cloves, and the finely chopped stem of fresh lemongrass if available, in a heavy-bottomed pan with olive oil until the onions are turning golden. Add a chopped leek, carrot and potato, plus the flesh of the roast pumpkin/squash cut into sensible chunks, cover with about 1 litre of vegetable stock, and simmer gently for half an hour, or until the veg are all soft.
Liquidise the mix, return to the pan, and grate in a few inches of coconut block plus lemon juice, salt and black pepper to taste. Adjust the consistency if necessary.
Serve to the revelers steaming hot in mugs, with garlic bread.
Squashes are hard work to peel! The lazy way is to roast them first! Give your gourd a good wash, cut using a knife with a sharp point, which you insert near them stem, then press down, using your weight as leverage against the squash, which should be firmly placed on a wooden chopping board. Cut the squash into quarters, or wedges if they are large, remove the seeds, put in a roasting tray cut side up, sprinkled with olive oil, and roast in a medium oven for 45 minutes, or until soft. You may find at this point that your skin is soft enough to include in your recipe, but if not, scrape the flesh off with a spoon and use it.
Adding a bit of maple syrup to the roasting pan intensifies the sweetness and flavour!