spicey squash soup

I made some soup for my friends yesterday and it went down very well so I thought I would share the recipe as some of you are not short of squash and pumpkin.

Spicey Squash Soup

makes 8 hearty portions

1 squash weighing 1.2kg cut into 1" cubes
2 small pumpkin (about 500g) cut into 1" cubes
2 tins coconut milk
some pak choi, chopped
4 spring onions, chopped
1 quantity of Thai curry paste (see below)
salt & pepper
2tsp turmaric
2tsp beetroot powder (optional - improves colour)

1. Heat some oil in a large saucepan, add the curry paste and stur for 2 mins. Add the squash pieces and mix round so they all have a good coating.

2. Add the coconut milk, turmaric and beetroot powder. Cook with lid on on a low heat until squash is soft but firm, stirring occasionally. This took about 1h but my squash was a bit unripe.

3. Blend with a hand blender until fairly smooth but leave in a few chunks of squash. Add water until desired consistancy is achieved.

4. Add spring onions and pak choi. Cook for 5-10 mins on a higher heat with lid off, stirring continuously.

5. Check seasoning and serve.

Thai Curry Paste

Blend all the ingredients into a fine paste.

2 sticks lemongrass
1 small onion
4-8 red chilis depending on hotness
1" ginger
grated zest of 1 lime
1tbsp coriander seeds
5 cloves garlic
stems and roots (but not leaves) of 1 bunch coriander
1tsp salt
1tsp black peppercorns