Salmon and butternut squash noodle soup

SalmomSoup-horx

This soup (for 2) is made in exactly the same way as the ‘soup’ part of pork belly noodle soup, but the main ingredients are different. When I cooked this last night, I added half a small red onion (chopped), to the ginger, garlic, chilli and lemongrass mix at the beginning of the recipe (and dispensed with the spring onions at the end), but this makes little difference to the finished product.

Butternut1To roast the butternut squash, cut it in half lengthways and scoop out the seeds (you needn’t throw them away – here’s a recipe for Toasted Butternut Squash Seeds (beware it’s an American recipe and the oven setting is in Fahrenheit: 300F is about 150C (Gas Mark 2))). Place the two halves (skin down) in a roasting tin and roast for about 45 minutes at 180C (Gas Mark 4-5). You could cook the squash from its raw state when simmering the spices, curry paste, coconut cream, nam pla and stock, but I intend to make a roasted butternut squash and red pepper risotto later in the week, and thought I might as well roast the whole squash.

For the soup, follow the pork belly noodle soup recipe as far as cooking the noodles, but use fish stock rather than chicken stock. The other ingredients are:

  • 7 baby sweetcorn (halved and sliced into 2cm lengths)
  • half a small red pepper (sliced)
  • 1/3 large roasted butternut squash (cut into approx 2cm cubes)
  • 2 small fresh (or frozen) salmon portions (skinned and cut into 2cm squares)
  • 5 spring onions (sliced)
  • 1 large mushroom (sliced)
  • 2 large (or 4 small) pak choi
  • juice of half a lime
  • chopped fresh coriander

Add the baby sweetcorn to the simmering soup, returning to the boil before simmering for 2 minutes. Then do the same with the red pepper, squash, salmon and the spring onions. After simmering these for 2 minutes add the mushroom slices and the pak choi, and simmer for another 2 minutes. Stir in the lime juice. The soup is now ready to serve

In two large bowls, place equal quantities of noodles and soup, and top with chopped coriander. If there is insufficient liquid add some hot water. Eat!

I have also made a vegetarian version of this soup. I swapped the salmon for tofu, and used vegi-stock instead of fish stock.

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2 thoughts on “Salmon and butternut squash noodle soup

  1. Pingback: Butternut squash and red pepper risotto | cookingacontinuum

  2. Pingback: Butternut squash, bean and tomato hotpot | cookingacontinuum

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