Soups Recipes - Spicy Squash Soup Recipe

Ingredients

• 1 butternut squash, about 300g/11oz

• 1 liter/4 cups vegetable stock

• 90g/3 1/2oz/scant

• 1 cup green beans, cut into 2.5cm/1 in pieces

• 45g/1 3/4oz dried banana flower (optional)

• 15ml/1 tbsp fish sauce

• 225g/8oz raw prawns (shrimp)

• small bunch fresh basil cooked rice, to serve

For the chili paste:

• 115g/4oz shallots, sliced

• 10 drained bottled green peppercorns

• 1 small fresh green chili, seeded and finely chopped

• 2.5ml/1/2 tsp shrimp paste

Serves 4

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Method:

1. Peel the butternut squash and cut it in half. Scoop out the seeds with a teaspoon and discard. then cut the flesh into neat cubes. Set aside.

2. Make the chili paste by pounding the shallots. peppercorns. chili and shrimp paste together using a mortar and pestle or pureeing them in a spice blender.

3. Heat the stock gently in a large pan. then stir in the chili paste. Add the squash. beans and banana flower. if using. Bring to the boil and cook for 15 minutes.

4. Add the fish sauce, prawns and basil. Bring to simmering point. then simmer for 3 minutes. Serve in warmed bowls. accompanied by rice.

Note: This highly flavored soup comes from northern Thailand but similar recipes are found in southern China. It is quite hearty, something of a cross between a soup and a stew.

Variation: Use pumpkin instead of butternut squash, or try acorn squash instead.