Would you like to
make a vegan soup for a change? I certainly would, once again... This is a super easy recipe, so there are no excuses for not making this.
The star of this
soup is one single harlequin squash, and new potatoes make a good
company for it indeed. As my regular reader you might know that I
recently detected the harlequin squash, found it to be lovely and now
constantly want to make dishes with it. So here we go!
Ingredients
1 harlequin squash
300g new potatoes
1 large onion
2 garlic cloves
2 salad onions
Vegetable stock
powder
Lemon and pepper
bread crumbs
Vegetable oil
Black pepper
Salt
Method
Cut the new
potatoes in half, or in several smaller pieces in case they are a bit
larger. Cut the harlequin squash into small cubes. Be careful when
making the first cuts as the squash can be tough.
Then chop the
onion, garlic and salad onions. Prepare the vegetable stock.
Heat oil in a
saucepan and fry the onion and garlic briefly. Add the potatoes and
fry them for a few minutes. Then also add the squash and most of the
chopped salad onions, save some of them as garnish.
Add the vegetable
stock and let it all simmer under a lid for about 20 minutes. Stir
occasionally.
Season with salt
and pepper once the potatoes and the squash are cooked soft. Then
puree the soup.
Garnish with salad
onions and lemon and pepper bread crumbs, then serve the soup with
some nice bread. I paired the soup this time with this artisan
crispbread.
Enjoy!
Your VegHog
going to try this tomorrow..... sounds yummy yum yum
ReplyDeleteGo for it and let me know what you think!
DeleteHi there. This looks great. I just bought a harlequin squash and definitely want to try this. How much vegetable stock should I use?
ReplyDeleteHello, I usually prepare one litre vegetable stock, but might not use all of it. It depends on the size of the squash and how liquid you want the soup to be. Just add about half of it first and see how it's developing. Good luck!
DeleteLoved this soup will definatley make more .Bet it would be nice with roasted parsnips too I should think.
ReplyDeleteHi Diane, I'm glad to hear that. And that is a really good tip with the parsnips, I might try that!
DeleteI picked up a Harlequin squash in the supermarket, I was captivated by the way it looked, I just had to have one.
ReplyDeleteI had no idea what to do with it which is how I found your blog, there are some excellent recipes here and I'm going to try this one first.
Just a quick question, would you peel the squash before cooking this way?