The perfect remedy for a chilly day! This delicious and warming soup serves 6 and may be made ahead of time and stored, covered and refrigerated, for up to 3 days, or frozen for up to 2 months.
2 medium squash, peeled, halved, seeded, and cubed
115 g (4 oz) shallots, peeled and chopped
1 teaspoon grated ginger root
1 teaspoon finely chopped fresh green chilli
1⁄2 teaspoon curry powder
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground cardamom
Salt and white pepper
1.2 liters (2 pints) chicken stock (low-sodium if desired)
2 tablespoons double cream, optional
1 tablespoon finely chopped chives or flat-leaf parsley, optional
- Combine the squash cubes, shallots, and ginger in a steamer over boiling water. Cover for about 15 minutes or until the squash is very tender.
- Transfer the mixture to a food processor- this may have to be done in batches. As the squash is puréed smooth, transfer it to a large saucepan.
- Then add the chilli, curry powder, nutmeg, cinnamon, and cardamom to the pan along with salt and pepper to taste.
- Follow with the chicken stock and place over medium-high heat. Bring to a simmer for about 20 minutes or until the flavours have blended.
Serve your squash soup hot, garnished with a few dots of double cream and a sprinkle of chopped chives or flat-leaf parsley.
Extracted from The Grain Brain Cookbook by David Perlmutter, published by Yellow Kite, £16.99