January 5, 2011
This is the first posting for the 2011, but using all the leftover ingredients from 2010! Not your regular kind of butternut squash soup! The idea of the soup is to mix all these Christmasy/ Winter ingredients to make a fulfilling and hearty soup for the cold winter days!
The soup is spicy, with a hint of freshness from the apple and squash. The mini cocktail sausages add saltiness to the soup, maybe a bit unconventional, but they work well together!
Ingredients: Group A
- 2 stalk of Leeks (cut to chunks)
- Few clove of garlic
- 2 small onions (roughly sliced)
Ingredients: Group B
- Approximate 3cm fresh ginger
- 1/2 fresh chilli
- Few cardamon seeds
- Few stalks of fresh thyme
- 1 star anise
- pinch of clover
Ingredients: Group C
- One whole butternut squash (sliced in chunks)
- One Granny Smith apple (cut into quarter)
- 250ml water (or stock)
- soy sauce (to taste)
- salt and pepper to taste
- 2 tbsp olive oil
- 500ml fresh milk
- mini cocktail sausages
Heat the oil in a deep pot, add in the ingredients in Group A and cook until soften and discoloured. Stir in the ingredients in Group B, and fry until fragrant. Season with salt and pepper to taste.
Add in the butternut squash chucks and apple, mix well and cover the pot with a lid and cook until the squash pieces are nicely caramelised (stir occasionally). Add the water, and cook until the squash is soften. Season with salt and pepper to taste.
While the squash is still hot, blend the cooked squash in 2 patches in a blender. Add 250ml milk for each patch. Blend the mixture very well and sift the liquid into another pot.
Reheat if necessary (add a touch of light soy sauce to give the soup a bit dimension!) and serves the smooth creamy soup with hot mini cocktail sausages to make it a really fulfilling winter warmer!
November 15, 2009
- 250g pork rashers (cut into chucks)
- 500g squash (cut into cubes)
- 1 onion (roughly diced)
- 1 tbsp oil
- Salt and pepper to taste
- 1 tbsp soy sauce
- 1 tsp dried oregano
- 1 tsp mixed spice
- 1 tsp dried thyme
- 1 tbsp sugar or honey
- 1 1/2 cup of water /stock (or 1 cup of water /stock + 1/2 cup of white wine)
Firstly, lightly brown the onion in oil and add pork chucks and cook until lightly brown. Then, add squash cubes and cook until lightly brown, season with soy sauce, oregano, thyme, sugar, salt and pepper. Cook for further few mins until aromatic, and then add 1/2 cup of water (or wine) and cook until the water being absorbed. Stir gently. Add the further 1/2 cup of water and cook for few mins. (stir gently) Add the remaining water and turn to low heat and cover to cook for at least 25 mins until the water is reduced and the squash is soft. Season with mixed spice, salt and pepper to taste.
Serve with rice and garnish with chopped spring onion.