Spicy onion squash soup

Halloween is approaching soon, and if you need cooking ideas for the season, a nice pumpkin or squash soup is always a good idea. This is my favourite soup of the season. It can be made with various squashes or pumpkins and it contains a lot of warming Thai style spices and coconut milk. The soup is vegan and oh so comforting.

Spicy onion squash soup

Ingredients

1 small onion squash

3 carrots

2 onions

1 cloveless garlic

2 red chillies

2 cm fresh ginger

½ cup red lentils

Vegetable oil

½ tsp ground cumin

½ tsp ground coriander

1 tbsp vegetable stock powder

250 ml coconut milk

2 bay leaves

1 tbsp white miso

2 tsp palm sugar

1 lime

Fresh coriander

Method

Peel and chop the onion squash and carrots. Chop the onions, garlic, chillies and ginger. Soak the lentils.

Start cooking the onions in the vegetable oil. Once they are soft, add the squash and carrots, followed by the garlic, chillies and ginger. Then also add the lentils to the pot.

Season with ground cumin, ground coriander and vegetable stock powder. Then add the coconut milk, bay leaves, white miso and palm sugar and let simmer.

Purée the soup once all ingredients have cooked nicely.

Add fresh coriander, lime and a little bit of grated lime zest to the soup and serve.

Your VegHog