After three days, NaNoWriMo
already feels like a chore and isn't going anywhere, so I'm quitting. But I need a.
something else to make November less shitty, and b.
something to drool over in the coming weeks when the Recipe War
is over, so I'm going to cook and post a scrumptious recipe every working day this month. EVERYONE WINS and y'all can join in if you like.Jerk-Spiced Onion Squash Soup
1 onion squash
, or half a butternut, or some pumpkin or whatevs
Butter or groundnut oil for frying
1 pint chicken stock (vegetable stock if you want it vegetarian)
1 red chilli, seeded and chopped, or 1/2 tsp chilli flakes
1 teaspoon dark brown sugar
1/2 teaspoon fresh thyme leaves
1/4 teaspoon mace or nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
Juice of 1 lime
Salt and pepper
Cream or yoghurt for serving
Optional fresh herbs for sprinkling
Peel the skin off the squash, scoop out and discard the seeds, and cut the flesh into chunks.
Finely chop the onion.
Fry the onion and squash in the bottom of a large pan until they're starting to brown.
Pour in the stock and add the chilli and sugar.
Bring to the boil, add herbs and spices, and simmer until the squash is soft (about 10 minutes).
Blend until smooth. Stir in lime juice, salt and pepper to taste.
Serve with a swirl of cream or yoghurt and a sprinkle of chopped parsley or coriander (cilantro).
Labels: Cakes And Ale