ONION SQUASH SOUP
Is it too late for a squash recipe? For me, pumpkin season lasts all winter, so here is my favourite recipe for a squash soup. It is slightly different and better (obviously 😅)- I mean, have you ever had an onion squash soup? (I don’t mean to sound mean, but my boyfriend has never had it and I know that an onion squash is not the usual squash to find in supermarkets in the UK). Anyway, onion squash is great because you don’t need to peel it! And let’s admit it - peeling a squash is very annoying (and can be dangerous 😬). It tastes a bit different to a squash (good different) and its colour is more vibrant.
Ingredients
1 onion squash (mine was about 1,2kg)
1 medium shallot (diced)
2 garlic cloves (minced)
1/2tsp chili flakes (or more, I used 1tsp but I know for some people it might be too hot)
750ml vegetable stock
100ml coconut milk
1tsp lime juice
olive oil
salt
Method
Preheat the oven to 200C/180C fan and line two baking sheets with baking parchment.
Wash properly the squash, cut in half and get rid of seeds - it is easily done with just a spoon. Cut the squash into 1cm slices, put into a larger bowl, add 2tbsp of oil and 1tsp of salt and toss until everything is coated. Tip the squash on a baking sheets and bake for about 45-50 minutes,(until tender).
About 5 minutes before the end of baking, heat up 2tsp of oil in a medium saucepan, add diced shallot and cook for 5 minutes. Add garlic and chili flakes and cook for 1 minute.
Tip the onion squash into the saucepan, add stock, bring to the boil and cook for 10 minutes.
Remove the saucepan from the heat and blend the mixture until smooth with a hand blender. Add coconut milk, lime juice and season according to your taste.