Sometimes things look tastier than they are and I often find that the reverse is also true. This harissa roasted squash and red rice looks ok, if slightly on the orange side, but trust me when I say it is delicious. Full of colour and flavour, the slight spiciness from the harissa works wonders with the sweet butternut squash. Red rice does take longer to cook than white rice but its nutty wholesomeness is well worth the wait. Bung this oven, sit back and get ready for a taste of autumn; it’s ready faster than you’d think.
Curried Squash Soup with Toasted Spiced Pumpkin Seeds
You will need (for two big bowls):
- 1 squash (I had an onion squash), chopped
- 1 onion, chopped
- 1 clove garlic, chopped
- 3 tsps curry powder
- 1 litre vegetable stock
- 1 sachet concentrated coconut milk
- Handful pumpkin seeds
- ½ tsp each of cumin seeds, coriander seeds, mustard seeds and cardamom seeds
- Oil for frying
- Salt and pepper
Fry the onion in a little oil until starting to soften and then add the garlic. Fry for a minute more and then stir in the curry powder.
Keep frying for a few minutes to allow the spices to warm up and coat the onion.
Add the squash, give it all a final mix and then add the stock and coconut milk.
Leave the squash to soften for 20-30 minutes before blending. Check the seasoning and keep it warm until you’re ready to serve.
Take your spices, adding or removing any that you deem fit and add them to a dry frying pan with the pumpkin seeds.