- 1 large patty pan squash (about 600 gram)
- 1 onion
- 1 teaspoon black peppercorns
- 1 teaspoon turmeric
- 800 ml vegetable or chicken stock
- 200 ml coconut milk
- salt to taste
- small handful of grated coconut
- dash of sunflower or other neutral oil
- optional: parsley for garnish
Kitchen equipment needed
- vegetable peeler
- cutting board & chef’s knife
- mortar and pestle
- medium-sized pan
- (immersion) blender
- small skillet
Preparation — 15 minutes
You can peel the patty pan squash with a vegetable peeler, but it’s not necessary. Remove the seeds using a spoon and divide into chunks. For a quick cooking time, you need to chop them quite small. Peel and coarsely chop the onion. There’s no need to chop them into equal pieces, the soup will be blended anyway. Grind the peppercorns, the easiest way is using a mortar and pestle and then combine pepper and turmeric.
Finishing the patty pan squash and coconut soup — 30 minutes
Heat a dash of oil, preferably neutral oil, in a skillet and cook the chunks of squash for a few minutes. Add the onions for another few minutes along with black pepper and turmeric. Pour in the stock and bring to a boil. As soon as it starts to boil, you turn down the heat and let it simmer for about 20 minutes. The exact cooking time depends on the size of the pieces of squash.
Blend the soup to create a smooth soup, you can use an immersion or regular blender. Heat a dry skillet on medium-high heat and cook some grated coconut shortly until it’s beautiful golden brown.
Add coconut milk to the soup and season with salt. Serve with grated coconut and chopped parsley, enjoy!