Some of my squash started to go squishy. It turns out that although it might be good to cure your squash in the greenhouse it is not good to leave them there for a prolonged period of time. On the upside only my favourite butternut squash have started to squish, the acorn and unknown variety seem OK.
So we have been eating a lot of squash in the past week and will continue to do so for the foreseeable future – the whole eat-what-you-grow thing can be fun!
This is a lovely vegan soup that I made when I was thinking about making a completely different soup – more about that one soon. This is very easy, so easy it is barely a recipe.
Squash and Coconut soup: squash chopped into pieces; tin of coconut milk; stock; olive oil; spices – I used turmeric, coriander, cumin, chilli, cinnamon, mixed spice – it will change next time as I can’t remember quantities – probably between 1/2 to 1 tsp of each; seasoning; onion; bit of celery (if you want and have some to use up) garlic; fresh coriander to serve (although really it doesn’t matter if you don’t have any – it isn’t the end of the world.
Cut the squash into dice about 1-2 cm square. Mix the spices with the oil.
Rub over the squash and then roast at 180-200 C until done. Meanwhile gently fry the onion, garlic and celery if using in a big pan. Add in the roast squash, stock and tin of coconut milk. Liquidise and then add back into the pan – season to taste.