I'm even dreading to write this yet again but I will anyway - it's absolutely freezing out there!
So tonight yet another variation of a soup for a warm supper.
Roasted squash & potato soup with crème fraîche and roasted spices
Ingredients:
puree of roasted butternut squash or coquina squash - sliced, deseeded and roasted with rapeseed oil, salt and pepper for 40 minutes in 190C until tender and can be easily mashed with fork. Skin easy to removed after baking. I had about 500g before roasting
small knob of butter and a bit (1tsp) of sunflower oil
2 medium shallots peeled and roughly chopped
2 garlic cloves peeled and roughly chopped potatoes peeled and boiled until tender - around 250g
milk - 100-150ml
1,5 ltr water but possibly more
veggie stock
1tsp paprika
2 tsp cumin
1 tsp coriander
pinch of cinnamon
salt and pepper
Action:
Melt a small knob of butter with a bit of oil in a pan and fry shallots with garlic on a low heat for 5 minutes, add spices and fry for further 2 minutes. Next add squash puree, sliced potatoes, stock, water to cover vegetables and some pepper. Bring to boil and blend, add more water if needed, milk salt and pepper and check the taste. Serve with crème fraîche and roasted spices.
For roasted spices dry fry on a medium gas 4 allspice berries, 1 tbsp of cumin seeds and 1 tsp of nigella seeds. When spices start being aromatic and cumin turns brown turn the gas off, transfer to mortar and bash with pestle ensuring that allspice turns into a powder whereas cumin and nigella seeds do not need to be powdered.
So tonight yet another variation of a soup for a warm supper.
Roasted squash & potato soup with crème fraîche and roasted spices
Ingredients:
puree of roasted butternut squash or coquina squash - sliced, deseeded and roasted with rapeseed oil, salt and pepper for 40 minutes in 190C until tender and can be easily mashed with fork. Skin easy to removed after baking. I had about 500g before roasting
small knob of butter and a bit (1tsp) of sunflower oil
2 medium shallots peeled and roughly chopped
2 garlic cloves peeled and roughly chopped potatoes peeled and boiled until tender - around 250g
milk - 100-150ml
1,5 ltr water but possibly more
 |
| Roasted coquina squash potato & dry fried spices soup |
1tsp paprika
2 tsp cumin
1 tsp coriander
pinch of cinnamon
salt and pepper
Action:
Melt a small knob of butter with a bit of oil in a pan and fry shallots with garlic on a low heat for 5 minutes, add spices and fry for further 2 minutes. Next add squash puree, sliced potatoes, stock, water to cover vegetables and some pepper. Bring to boil and blend, add more water if needed, milk salt and pepper and check the taste. Serve with crème fraîche and roasted spices.
For roasted spices dry fry on a medium gas 4 allspice berries, 1 tbsp of cumin seeds and 1 tsp of nigella seeds. When spices start being aromatic and cumin turns brown turn the gas off, transfer to mortar and bash with pestle ensuring that allspice turns into a powder whereas cumin and nigella seeds do not need to be powdered.
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