Archive for the ‘Soup’ Category
Squash Soup
Adapted from a new Moro cookbook that was previewed in The Metro.
Method
Cut up the squash into cubes. Drizzle with oil and salt and then put on a baking tray and put into the oven (220C) for 30 to 40 minutes.
Fry a sliced onion, add 3 sliced garlic cloves, 1/2 a teaspoon of cinnamon, and a pinch of chili flakes. After a minute or two put in a cubed potato and fry for 5 minutes.
Pour in 1 litre of chicken stock and add the now roasted squash and cook for 20 minutes.
In the meantime fry 30g of pine nuts in 50g of butter and 1/2 teaspoon of cinnamon.
When the soup is ready blend it and add a large handful or two of chopped coriander.
