FOR SQUASH:
1. Preheat the oven
Oil a large frying pan and place over medium heat. Cook meatballs for 2 mins, or until browned. Remove from heat.
Combine squash soup, 1 cup water and coconut milk in a medium saucepan over low heat. Add meatballs and simmer for 10 mins, or until meatballs are cooked through.
Meanwhile, rinse noodles under hot water to separate strands. Add vegetables and noodles to soup and simmer for 2-3 mins, or until vegetables are tender. Add lemon juice and cilantro and stir to combine. Serve.
Heat butter in a saucepan, add squash, onions and cayenne and cook until onions are soft. Add stock and bring to a boil then cover and simmer for 15 mins. Reserve a little squash then puree rest. Mix cornstarch with cream until smooth then add to pureed soup. Season and gently reheat. Add balsamic vinegar then transfer to plates. Garnish with reserved squash and fresh cilantro.
f the squash/pumpkin and
nion for 2 mins. Add squash, celery and leek and saute for 6
Note Butternut squash should be peeled and seeded
Slice squash in half and scoop out
peeled and dice.
Place squash, onions, garlic, rosemary and red
king pan with olive oil and set aside. Cut the squash through
1. Toss squash and carrots with olive oil. Arrange in
o 8 minutes. Remove sausage with a slotted spoon, leaving drippings
For the soffritto, process all
ot brown.
Add the squash cubes and saute 1 or
200 degrees C).
Place squash, cut-side down, in a
00\u00b0F.
Cut the squash into large cubes, about 1
edium-low and cover. Cook for 10-15 minutes until sweet
about 10 minutes. Add butternut squash and carrot; cook and stir
inutes. Add chicken broth, butternut squash, ginger, and cumin to onion
d pepper.
Combine gently with a fork.
Line a
Soup:
1. Remove rind from watermelon and discard.
2. Cut water melon into chunks and put into blender
3. Add tomato confit, spices and 1/2 the chilies and lime juice.
4. Puree until smooth. Check seasonings and heat of chilies. Add remaining chilies, if desired.
5. Pour into individual serving dishes.
Creme
1. In a small bowl, combine yogurt, fennel and zest.
2. Top each bowl of soup with a small dollop of fennel creme.