Nadiya Hussain’s Squash, Saffron and Grapefruit Soup
Full of Vitamin C, this squash, saffron and grapefruit soup from Nadiya Hussain is sure to keep the dreaded winter lurgy away.
From the book
Nadiya’s Fast Flavours
Clever, flavour-focussed recipes from Nadiya Hussain
From midweek meals to celebration centrepieces
Including plenty of Nadiya's signature bakes
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Introduction
With kids and colds being best mates, soups are a must in our house, and we like to find ways of reinventing them so they are just a little bit different, if not for them, then at least for me! This squash is cooked and zinged up with grapefruit. I like to crisp up the seeds and use them as a garnish for the top.
Ingredients
| 4 tbsp | oil |
| 1kg | squash, peeled and chopped into small cubes (save the seeds) |
| 2 tsp | salt |
| 1 tsp | mango powder |
| 7–8cm | ginger, peeled and minced |
| A small pinch of | saffron strands |
| 750ml | hot water |
| 1 | grapefruit, all the juice but only ½ the zest |
| To serve: | |
|---|---|
| soured cream | |
| olive oil |
Essential kit
You will need: a stick blender.
Method
Pour the oil into a large saucepan. As soon as the oil is hot, add the squash seeds. When the seeds are crisp and brown, pop onto a plate with kitchen paper using a slotted spoon. Sprinkle over the salt and mango powder.
To the same oil, add the ginger and cook for a minute. Add the saffron and stir through.
Now add the squash and fry for a few minutes. As soon as the squash has some colour, pour in the water and grapefruit juice and add the zest. Mix and leave to boil. As soon as it has boiled, simmer on medium heat for 20 minutes till the squash has cooked right through.
Take off the heat and use a stick blender to make smooth.
Serve the soup with a dollop of soured cream, some squash seeds and a drizzle of olive oil.
Reviews
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