I have a dirty little secret to share with you all... I am ABSOLUTELY ADDICTED to SOUP! Soups are delicious, full of flavor, super nutritious and satisfy even the most persistent appetite.
I love my recipe for:
Roasted and Spiced Baby Squash Soup, Topped with Crunchy Seeds and Crispy Prosciutto.
I like to use baby squash as you can scoop out the flesh and use the shells as cute little serving bowls. Save the seeds and toast them with some spices, and you have a crunchy element to this creamy soup. A wholesome and nutritious way to make use of the entire squash with very little waste.
*Note that this is the fancy way of serving this super easy soup! Perfect to WOW guests on a special occasion or thanksgiving, but it is just at spectacular served in soup bowls.
Just peel 1 kg of your favorite squash, reserve the seeds and cut into 2 inch pieces, toss in a little EVOO, S + P and roast for 30 minutes. Roast whole sweet potato the same way as in the recipe (for 45 minutes or until tender).
INGREDIENTS
4 Round baby squash, washed (Approximately 400 g each)
1 whole Sweet potato,
2 TBS Olive Oil
1 large Onion, finely diced2 large Garlic cloves, minced
2 TBS Fresh ginger, minced (approximately 1 inch cube)
2 tsp Ground cumin
1 tsp Ground coriander
1/8 tsp Ground cinnamon
1 tsp Curry powder
1 tsp Mustard seeds1 tsp Sea salt (Soup may need a little extra depending on your taste)
1/2 tsp Black peppercorns, ground1/2 tsp Dried red pepper flakes
3 cups Organic reduced-sodium chicken broth
3 cups Organic reduced-sodium chicken broth
1 cup Coconut milk
To Garnish
100 g Prosciutto
2 TBS Green onions or chives, finely chopped
2 TBS Coconut milk
Baby squash seeds (saved from inside squash)
Salt
1 tsp Cayenne Pepper
1 tsp Olive oil
METHOD
1 ~ Preheat oven to 400 degrees F (200 degrees C)
2 ~ Take a small slice of the base of each baby squash *If they have a fibrous stem
2 ~ Take a small slice of the base of each baby squash *If they have a fibrous stem
on top, remove the stem without cutting the flesh.
3 ~ Place the squash, bottoms down, on a sheet pan along with the whole sweet potato into the oven for 35 minutes.
4 ~ After 35 minutes the squash will be ready. Take it out of the oven and place the squash on a chopping board to cool.
5 ~ Return the sweet potato to the oven for an extra 10 minutes. *or until you can pierce a knife all the way through with ease.
6 ~ Place 3 slices of prosciutto on a sheet pan in the oven for 5 minutes then remove and cool.
7 ~ Once the sweet potato is cooked through, set on chopping board with the squash to cool.
8 ~ Reduce oven temperature to 300 degrees F (150 degrees C)
9 ~ In a large soup pot, saute onions in 1 TBS of olive oil over medium heat for 6-8 minutes *You want these to sweat and become translucent.
10 ~ Once onions are translucent, add garlic, ginger and mustard seeds.
11 ~ After 1 minute reduce the heat to low and add cumin, coriander, curry powder, red pepper flakes and cinnamon and saute for 1 minute and then turn off the heat.
12 ~ Once the squash are have cool to touch, turn them upside down so the cut side is up. Use a metal tablespoon to scoop out the flesh and seeds. Take as much of the flesh away from the shells without piercing the skin.
13 ~ Separate the flesh from the seeds and place in a large bowl. Place the seeds in a sieve.
14 ~ Rinse the sieve of seeds under a running tap to remove any flesh and debris, and then dry seeds with a paper towel.
15 ~ Place in a bowl with 1 tsp of olive oil, cayenne pepper and sea salt.
16 ~ Toss together and place on a sheet pan and place in the oven for 30-35 minutes.
17 ~ Peel the skin off the sweet potato and add it to the large bowl of squash.
18 ~ Add squash, sweet potato, chicken stock, coconut milk, black pepper and sea salt and bring to a boil.
19 ~ Once boiling, reduce to a simmer for 30 minutes, uncovered, stirring occasionally.
20 ~ Using a ladle, spoon soup into a blender to the half way mark. Blend in batches until all soup is smooth. (Be careful not to overfill when blending hot liquids)
21 ~ 5 minutes before serving rinse the squash shells in water and place back on the sheet pan in the oven to heat.
22 ~ To serve, ladle soup into shells. Drizzle with extra coconut milk, crumble the prosciutto over the centre and top with seeds and green onions.
4 ~ After 35 minutes the squash will be ready. Take it out of the oven and place the squash on a chopping board to cool.
5 ~ Return the sweet potato to the oven for an extra 10 minutes. *or until you can pierce a knife all the way through with ease.
6 ~ Place 3 slices of prosciutto on a sheet pan in the oven for 5 minutes then remove and cool.
7 ~ Once the sweet potato is cooked through, set on chopping board with the squash to cool.
8 ~ Reduce oven temperature to 300 degrees F (150 degrees C)
9 ~ In a large soup pot, saute onions in 1 TBS of olive oil over medium heat for 6-8 minutes *You want these to sweat and become translucent.
10 ~ Once onions are translucent, add garlic, ginger and mustard seeds.
11 ~ After 1 minute reduce the heat to low and add cumin, coriander, curry powder, red pepper flakes and cinnamon and saute for 1 minute and then turn off the heat.
12 ~ Once the squash are have cool to touch, turn them upside down so the cut side is up. Use a metal tablespoon to scoop out the flesh and seeds. Take as much of the flesh away from the shells without piercing the skin.
13 ~ Separate the flesh from the seeds and place in a large bowl. Place the seeds in a sieve.
14 ~ Rinse the sieve of seeds under a running tap to remove any flesh and debris, and then dry seeds with a paper towel.
15 ~ Place in a bowl with 1 tsp of olive oil, cayenne pepper and sea salt.
16 ~ Toss together and place on a sheet pan and place in the oven for 30-35 minutes.
17 ~ Peel the skin off the sweet potato and add it to the large bowl of squash.
18 ~ Add squash, sweet potato, chicken stock, coconut milk, black pepper and sea salt and bring to a boil.
19 ~ Once boiling, reduce to a simmer for 30 minutes, uncovered, stirring occasionally.
20 ~ Using a ladle, spoon soup into a blender to the half way mark. Blend in batches until all soup is smooth. (Be careful not to overfill when blending hot liquids)
21 ~ 5 minutes before serving rinse the squash shells in water and place back on the sheet pan in the oven to heat.
22 ~ To serve, ladle soup into shells. Drizzle with extra coconut milk, crumble the prosciutto over the centre and top with seeds and green onions.
HAPPY COOKING FOODIES!
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