Onion squash (aka red kuri squash) is my favourite winter squash because it tastes great and it is cooked with the skin on, making it very easy to prepare.
1 person made this
1 onion squash (about 750g)
4 tablespoons olive oil
1 small onion, chopped
1 garlic clove, crushed
60g dessicated coconut
600ml vegetable stock
200ml double cream
1 teaspoon sugar
1 teaspoon curry powder, or to taste
1/2 teaspoon ground ginger, or to taste
salt to taste
100g soured cream or creme fraiche
fresh minced parsley
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Method Prep:10min › Cook:20min › Ready in:30min
Wash and quarter the squash. Remove seeds and fibres and the stem, then dice.
Heat oil in a large saucepan or casserole and cook the onion until translucent. Add garlic and fry for 30 seconds until fragrant. Add the squash and cook until it starts to soften, about 10 minutes, stirring often. Add coconut and vegetable stock. Puree the soup using a hand held blender, then return to heat. Season with sugar, curry powder, ginger and salt, then add the double cream. Simmer soup gently for further 10 minutes.
Season again to taste and serve with a dollop of soured cream and sprinkled with parsley.
You can make this soup other types of winter squash, in which case it needs to be peeled.