This is the easiest and best squash soup ever, so do give this Homemade Squash Soup a try.
A bit of history and background to this soup
It was Asamtha Bucha Day last weekend which is an important Budha day which means no alcohol is sold and people visit their families at the temple. We visited our Thai family and as always came away laden with fresh vegetables from the farm. Lovely squash, lemongrass, galangal, sun-dried pork/beef, Thai cucumbers (which) I think are marrows and rice. The squash I always make into a vegetable soup and freeze in portions. When I reheat, I then add chili (of course) and a little coconut milk and gently warm through.
- 1 small squash, peeled and deseeded. Cut into pieces.
- 1 brown onion, peeled and cut up
- 1 carrot washed and cut
- 4 cloves of garlic finely chopped
- Piece fresh ginger finely chopped
- 3 Broccoli stalks, peeled and cubed (I always save the broccoli stalks) for when I make soup. Waste not, want not and I think ideal for soups for flavour.
- 1-1½ litres fresh chicken stock or stock cubes.
- Heat a glug of olive oil and gently cook garlic ginger and onion to just soften and not colour.
- Add other vegetables gradually and cook while stirring for about 5 minutes, then add stock and seasoning.
- Simmer gently for about an hour or until vegetables are lovely and soft and remove from heat. I let it cool down before I blend.
- This makes a lovely vegetable soup but I also use it as a base and freeze it in portions.
- When I reheat I add little-dried chilli flakes and 1 or 2 tbsp of coconut milk.
- It just gives it a creamy flavour.
- Sometimes I add crushed lemongrass stalk and a little fish sauce, it depends on how I feel, it is a versatile soup base so play with it, have fun.
- Add some curry powder, a squeeze or 2 of lime juice or coriander, whatever you fancy. Enjoy!
Prepared, tried, and tested by Carol Taylor