Comments 8

Autumn squash soup with an Asian twist

Long weekend ahead? We get a cold, obviously. These past days we’ve been fighting the flu. Somehow it seems we are winning, thanks partly to the oldest weapon againt colds: soup. This one in particular has the star ingredient of the season, squash, but also some of the best ingredients to give your health a boost: ginger, garlic and coriander.

To make this delicious, zesty yet velvety, uttlery comforting soup, you will need:
1 butternut squash
2 large onions, roughly chopped
3 garlic cloves, crushed
3 cm piece of fresh root ginger, peeled and grated
4 celery sticks, roughly chopped
1,5 litres chicken broth
Juice of one lemon
1 tablespoon of soya sauce
Extra Virgin Olive Oil (EVOO)


To prepare the amazing lemony coriander oil that adds the perfect contrast to the sweetness of the squash and the onions, you will need:
2 handfuls of fresh coriander (leaves and stalks) finely chopped
Zest of one lemon
1 garlic clove, finely chopped
8 tablespoons EVOO
Black pepper

We found the original recipe, which we’ve modified a little bit, in the second book of our beloved Hemsley and Hemsley sisters. You can buy it here and we can’t recommend it enough. It’s full of mouth – watering recipes and we like it because it makes us try different flavors than the ones we are used to coming from a Mediterranean background.

But let’s roll up our sleeves and get to work: first make the lemony coriander oil, which can’t be easier: mix all the ingredients in a bowl. Easy, no? We use one of those jars made for jams or paté so we can can store it for a few days. This dressing is very nice to spice up your grilled chicken breasts or shrips too.

Onto the soup: preheat the oven to fan 220ºC and roast the whole butternut squash for 40 minutes.
Heat the EVOO in a large pan and fry the onions over a medium heat until softened.
Add the garlic, ginger and celery and cook for another couple of minutes. Pour in the chicken broth , bring to a simmer and cook for 5 minutes.
Halve the roasted squash , remove the seeds and scoop the flesh into the pan and add some pepper. Simmer for a further 5 to 10 minutes.
Add the lemon juice and the soya sauce. At this point you can remove part of the broth if you feel the soup is too liquid. Now purée the soup until smooth with a hand-held stick blender.
Serve in bowls and add a teaspoon of the coriander oil on top. Mmmm! Wonderful!

PS: We like to add protein to every meal, so we tend to boil a couple of eggs, chopped them and add them to our soups.



  1. It sounds amazing and the photos look great. I love butternut squash as soup. And it looks very manageable. Might be one to have a go this weekend. Yum.

    • We only share super easy, quick recipes so it’s more than manageable! This soup is delicious… and normally I don’t even like soup!

  2. Pingback: Top gourmet moments 2016 | The slow pace

  3. Pingback: Sautéed green beans with potatoes and mushrooms | The slow pace

  4. Pingback: Meal prep for beginners | The slow pace

Leave a Reply to golddippedchaos Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s