Spicy Squash, Coconut and Cumin Soup
Autumn is a great time of year for produce, the abundance of which gives inspiration in the kitchen.
From figs and apples to medlars, quinces and squashes, most of the fruits store well and improve with keeping if kept cool and dry.
1kg (2 ¼lb) squash
6 red onions
4 cloves of garlic
1 3cm (1in) thumb of ginger
1 medium sized red chilli
50ml (1 ¾ fl oz) sesame oil
2 tsp cumin seed
½ tsp fennel seeds
1 tsp turmeric powder
1 ltr (1 ¾ pints) coconut milk
250ml (9 fl oz) water
Salt and cracked black pepper
½ cup fresh coriander leaves or ¼ cup fresh tarragon leaves
Peel the squash, onions, garlic and ginger and finely slice them and the chilli.
Heat the oil almost to smoking and add the chilli, garlic, ginger, cumin and fennel. Fry on a fairly high heat, stirring constantly for 1 minute. Add the squash and fry for a further 4 minutes, stirring occasionally, then add the squash and turmeric and turn down the heat.
Sauté for 10 minutes, stirring occasionally, then add the coconut milk and water and bring to the boil. Turn down the simmer for about 15 minutes until the squash is soft.
Remove from the heat and allow it to cool before blending to a fine purée in a liquidiser. Test for seasoning and add salt and cracked black pepper.
Reheat just before serving and stir finely shredded coriander or tarragon leaves through it as it goes to the table.
British chef Nick grows a lot of his own fruit and vegetables. As a result, his inspiration comes very much from the seasons and the quality of the ingredients he uses is of great importance to him.
Nick’s previous clients describe him as a wonderful, down-to-earth person whose food is clean, fresh and beautifully presented.
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