When we found a coquina squash in the supermarket we immediately knew its destiny – soup! It looks sort of like a stripey cousin to the butternut (feel free to sub this if you can’t find coquina). It’s super duper sweet tasting, the candy of the squash world if you will.
- 1 coquina (or similar) squash cut into medium sized chunks
- 4 small shallots, diced
- 2 carrots, peeled and diced
- 2 cups/500ml vegetable stock
- 1 can of coconut milk
- bay leaf
- Preheat the oven to 390f/200c
- Peel and chop the squash into medium sized chunks. Put into a roasting pan or tray, drizzle with olive oil and toss to coat.
- Season with salt and pepper.
- Roast in the oven for 40 minutes, turning once after 20 minutes.
- Meanwhile, prepare the shallots and carrots.
- In a large pot, sautee the carrots in olive oil with a bay leaf dropped in. Season with salt and pepper.
- After the carrots become soft add the shallots. Cooking long enough to soften them.
- Remove and discard the bay leaf.
- Tip the cooked carrots and shallot mixture into a blender or food processor and add the vegetable stock.
- Process until smooth and then add half the roasted squash, so you don’t overwork your blender.
- Process and then add the second half of the squash with the can of coconut milk.
- Return the soup to the pan and warm it through, season to taste.
Sarah and Brian xxx