Party Squash Soup from Jamie Oliver
There is something perfect about soup in the evening; it’s hearty, warming, and so calming.
Eating squash is particularly satisfying, because the high fiber content fills you up, allowing you to forgo second helpings. This is beneficial in the evenings because eating small portions will ensure that you get a better night’s sleep.
The winter varieties of squash such as the acorn and butternut used in this recipe are particularly nutrient-dense. The distinctive orange-yellow color in acorn and butternut squashes come from the beta-carotene content. Beta carotene is a Vitamin A precursor and is thought to help fight cancer. Winter squashes also contain beneficial amounts of potassium. Low potassium levels can cause muscle tiredness, feelings of fatigue and make you irritable and anxious.
Pumpkin is also rich in magnesium, which aids the body in hundreds of functions, including promoting a healthy immune system.
The chili in this recipe also has a myriad of health benefits including headache and congestion relief. With this recipe, you’ll be feeling calm and grounded once again!
Posted as part of Saagara’s Spicy Muse Project.
Party Squash Soup from Jamie Oliver
Ingredients:
- 5 cups chicken or vegetable broth, preferably free-range or organic
- 6-7 lime leaves
- 3 fresh red chilies, deseeded
- 2 garlic cloves, peeled
- 1 large thumb-sized piece of fresh ginger, peeled
- 3 sticks of lemongrass, trimmed and squashed with the back of a knife
- Sea salt and freshly ground black pepper
- a small bunch of fresh coriander
- olive oil
- 1 heaped teaspoon five-spice
- 1 teaspoon ground cumin
- 1 onion, peeled and finely sliced
- 1 large butternut or acorn squash, halved, de-seeded and cut into 1 inch chunks
- 7 ounces basmati rice, washed
- 2 x 14-ounce cans coconut milk
- Juice of 3-4- limes
- Optional: 1 fresh red chili, finely sliced
Ingredients:
- Pour your broth into a small pan on a low heat to get warm. To make your fragrant soup base, add the lime leaves, chilies, garlic, ginger, lemongrass and a pinch of salt to a food processor. Chop the top few leaves off your bunch of coriander and pop to one side, then add the rest to the processor and blitz for 30 seconds or so until fairly fine.
- With the processor still running, add a few good lugs of olive oil, the five-spice and ground cumin. Tip this mixture straight into a high-sided pan or wok that has been heated under medium-high heat. You can add a splash of broth to loosen it if you want, and fry and stir for a couple of minutes so it starts smelling fantastic. Add your sliced onion, then cook gently for 8 to 10 minutes.
- Add the squash to the pan and stir well, then pour in the broth. Bring to the boil, then reduce the heat and simmer for 20 to 25 minutes until the squash is lovely and soft. At this point, add the rice and give it a really good stir. If it looks a bit dry, you can add a splash of water here. Continue to simmer for about 8 minutes until the rice is almost cooked, then add the coconut milk and bring back to the boil. Simmer for a couple of minutes until hot through and thickened a little.
- Take the pan off the heat, give it a good stir, then taste and season carefully with salt and pepper. To give it a bit of twang add the lime juice – the amount you need will depend on how juicy your limes are, so keep tasting it as you go. Scatter with more sliced fresh chili and your reserved coriander leaves before serving.
Jamie says:
“If you’re making this for a party, what I like to do is to hack the top off a massive pumpkin, scoop out the insides, then bake the shell in the oven for 40 minutes at 220˚F. You can then use this as a receptacle for your hot soup, and as long as it’s an inch or so thick, it should keep warm for a good hour or so. Have it sitting out at the party with a load of little cups and bowls lined up next to it and a bunch of lime wedges, and let everyone help themselves!”
Enjoy!
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