Received The Cake Bible through the post today and, while my fifth year pupils puzzled and scribbled their way through a particularly difficult test, I began to educate myself on the intricacies of baking. After half an hour of reading about all of the variables, my head exploded.
As you probably know, the only cure for an exploded head is curried squash soup. How fortunate! Not only had I brought that very dish for lunch, the theme for this month’s No Croutons Required event is spicy soups. Must be my lucky day.
Thai-Spiced Squash and Coconut Soup
1 large squash, cored and cut lengthways into 6 slices
100g desicated coconut
3 – 8 tablespoons thai green or red curry paste (home-made or from a jar)
300 – 500 ml stock (chicken or vegetable)
Coriander leaves to serve
- Preheat oven to 190oC. Brush the squash segments with olive oil, season and roast for 45 minutes until soft and beginning to caramelise.
- Meanwhile, soak the coconut in the water.
- Scoop the roasted squash from it skin into a large pan. Add the hydrated coconut and 3 tablespoons of thai green curry paste. Pour stock into the pan until the ingredients are just covered and simmer for 20 minutes.
- Blend the soup until smooth but speckled. Add more stock if it is too thick. Taste and add more curry paste until the soup is spiced to your taste.
- Reheat and serve topped with coriander leaves.