When I made my squash and coconut soup a couple of weeks ago (see here) I felt pretty smug and was sure nothing could beat it, particularly nothing with kale in it. However, as I had a lot of squash to use up and in the interests of having a somewhat varied diet I thought I would try another squash soup …. just to compare …. but I didn’t think it would be better.
It was better, lots better. It doesn’t look like much, but it tastes fantastic.
The recipe is from Dana – her blog is rapidly becoming one of my favourite places to while away time when I should be a.) editing, b.) marking, c.) planning a new MA module or d.) writing.
I digress – her recipe can be found here, mine is not that different – I might have added some chilli and I didn’t put any meat in it (although I did use up some of the chicken stock ice mountain that is in my freezer at the moment as a consequence of all the slaughter Sundays). I also used normal onion as I didn’t have any spring onions and wasn’t about to go to a shop. But really it is pretty much the same, only my photos aren’t as good.
Squash and Kale Soup: lots of squash cut into bite-sized chunks; quite a bit of kale squashed into a pint jug (I used cavolo nero but it makes no difference); bit of minced ginger; a chopped chilli; lots of home-made chicken stock (you could use vegetable stock and then it would be vegan), onion, some celery (not crucial but I had it lying about), oil, seasoning.
Heat the oil in a pan and gently fry the onion, celery and ginger. Add in the squash and push it about for a bit.
Then add in the stock, chilli and kale and simmer until it is done. Season to taste.
N.B. I have made this twice, although the second time the squash and the stock had possibly been lying about for a little too long and it wasn’t quite as nice – the motto of this story is: use fresh stuff.