Curried squash soup with haddock and sesame skewers

Curried squash soup with haddock and sesame skewers

This colourful and aromatic soup is sure to warm up dull autumn days.

Difficulty Easy
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Ingredients

Number of servings

For the soup

for the skewers

Procedure

1 Dice the squash. Peel and finely dice the onion, garlic and ginger. Halve and de-seed the chilli and slice into fine strips. 

2 Heat the peanut oil in a pan. Sweat the diced squash, onion, garlic, ginger and chilli in the pan. Sprinkle the curry powder into the pan and sweat for a short time. Pour in the stock and coconut milk, season with salt and pepper, and leave the soup to simmer over a low heat for 30 minutes. 

3 Cut the haddock fillet into 2 cm cubes for the skewers. Mix the soy sauce, lime juice and chilli flakes in a bowl. Add the fish cubes to the mixture, cover and marinate in the refrigerator for 15 minutes. 

4 Take the fish out of the marinade, drain, season with salt and pepper and roll the pieces in sesame seeds. Heat the oil in a large non-stick frying pan. Place the fish pieces in the pan and cook over a medium heat for 2-3 minutes, then slide them onto the skewers. Set the skewers aside, ensuring that they stay warm.

5 Use a hand-held blender to purée the soup until smooth, then season to taste. Add the cream, mix the soup once more and spoon into pre-heated bowls. Garnish with coriander leaves, lay the skewers on top of the bowls and serve.