A wok-tossed take on Squash Soup, built on soy and ginger and finished the way we like it. Ready in about 1 hr 5 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the soy and ginger elements, and pat the squash dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the butternut squash and sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the black vinegar and the rest of the soy and ginger flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped coriander and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Chinese
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