Wednesday, 31 October 2012

Squash Soup from Down Under

 Happy Halloween. Today I want to share a recipe for Kiwi Squash Soup.This soup is great for the cold nights that are coming.

Last December my husband I spent Christmas with our son who works on the north island of New Zealand.  We met some wonderful people and spent Christmas with the Brookes Family of TeKuiti in Kings County.  This recipe is one that Karen Brookes shared with me.  Karen calls this Pumpkin Soup because in New Zealand all types of squash are called pumpkins.  The recipe is a little different as if contains both ginger and coconut milk.  You can make this soup with Butternut, Turban or Hubbard squash or even use a pie pumpkin I made it using a big blue Hubbard squash for the staff at the health unit. Karen it was a big hit so thanks again.



Kiwi Squash Soup from New Zealand

2 tbsp. olive oil
1 large onion
2 tsp. mild curry powder
5 cups chopped squash
1 medium apple, diced (I left the skin on)
1 large tomato, diced (I left the skin on)
4 cups of chicken stock
5 cm chunk of ginger
1 can of coconut milk
1 carrot (grated- for cooking and a small amount remaining for a garnish)

1. Put olive oil in a large saucepan.  Add chopped onion and cook over low heat for 10 minutes, stirring occasionally until the onion is soft and golden.
2. Add the curry powder, chopped squash, apple and tomato then pour in the stock. Add a few slices of fresh ginger.





3. Bring to a boil, cover loosely and simmer gently for approximately 45 minutes.
4. Puree the cooked mixture and reheat.



5.  Add the coconut milk and reheat gently stirring until the soup just comes to a boil.  Do not cover after adding the coconut milk. Thin if necessary with a little water.
6. Grate a little fresh ginger and add to the carrot which has been saved for a garnish.
Put a little grated carrot and ginger in each bowl.  Pour hot soup over the garnish.
7. Serve the soup with crusty bread.
If you want to make the soup and freeze complete the recipe to the end of step 4. Thaw the soup add the coconut milk heat and serve.

When using a big squash like a Hubbard the easiest way to break open the squash is to drop it on the floor.  I put some wax paper on the floor and then went bombs away with my squash onto the wax paper. I was then able to peel smaller chunks for the soup.
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