Shettleston Community Growing Project

Our Secretary (Jane) made this last week with a spaghetti squash we grew on site - she said it was the best ever spaghetti squash she'd tasted and Marion said the soup was amazing. Enjoy!

Thai style roast squash soup

Ingredients:

Good quantity of squash – spaghetti or butternut
1 large red pepper
1 stalk celery
1 medium/large onion
1-2 cloves garlic
1 medium sized carrot or sweet potato
1 medium sized white potato
Red chillies according to taste
1 can of coconut milk
2-3 vegetable stock cubes dissolved in about 2 litres water
Juice of one lime (optional)
Salt and pepper
Handful chopped coriander (optional)
 
1. Chop up squash and red pepper and roast in oven until soft (approximately 30 minutes at 180)
2. Chop all other vegetables, add to soup pot and fry gently in olive or sunflower oil until softened (about 10 minutes)
3. Add roasted squash, vegetable stock, coconut milk, and lime juice, bring to boil then simmer on low heat for about 15-20 minutes
4. Blend or mash to reasonably smooth consistency
5. Add salt and pepper to taste and chopped coriander to garnish