Squash, Carrot & Ginger Soup with Black Bean Rãyu
Savor a warming, aromatic blend of butternut squash and carrots, softened and blended into a velvety, rich soup, seasoned perfectly and enhanced with the bold essence of Black Bean Rãyu. This easy, adaptable recipe allows for a variety of root vegetables, unified by light, pleasing colors, and the garnish of fresh coriander adds a finishing touch of herbaceous freshness, making this dish a comforting, flavorful experience in just 30 minutes.
Serves: 6
Difficulty: Easy
Total time: 30 min
Ingredients:
Generous glugs Olive oil
3 White onions, sliced
3 cloves Garlic, roughly chopped
2cm Ginger, skin removed and sliced
750g Butternut squash, skin removed and roughly chopped 450g Carrots, peeled and chopped
1.4 ltr Turkey, chicken or vegetable stock (see below)
Generous dollops Black Bean Rãyu
Salt & pepper to taste
Coriander to garnish
Stock
Stock can sometimes feel overly complicated but don’t overthink it. Chuck your bird bones (once all meat has been removed) into a pot, with a peeled white onion or two plus some fresh thyme. Fill with cold water until bones are just immerseved and cover with a lid. Bring to a simmer on a low heat, skimming the surface a few times to get rid of the white residue which will come to the surface. Cook the stock for around an hour. Strain discarding the onions, thyme and bones and season to taste with salt and pepper.
Method:
1. Add a couple of glugs of olive oil to a pot on a medium heat. Add the onions and cook for a few minutes until shiny and translucent. Add the chopped garlic and ginger and cook for another couple of minutes.
2. Add the butternut squash and carrots to the pot and stir.
3. Add the stock, bring to the boil and then reduce the heat and simmer for 25 minutes. Check that the vegetables have softened and take off the heat.
4. Add mixture to a blender or use a hand blender and blend until smooth.
5. Taste and adjust the seasoning as necessary.
6. Divide between six bowls, top with a generous swirl of Black Bean Rãyu and garnish each with a sprig of coriander.
