Hokkaido squash and sweet potato chowder
This chowder made with squash and sweet potato is a hearty and warming meal, perfect for chilly autumn and winter months. Aromatic spices and herbs give it character, while the addition of coconut milk pairs perfectly with the autumn vegetables.
Ingredients
Preparation
Step 1
1 small onion – 40 g celery – 250 g sweet potatoes – 300 g Hokkaido squash – 10 g fresh ginger – 2 garlic cloves – ¼ chilli
Finely dice the onion. Wash and slice the celery. Peel the sweet potatoes and deseed the squash, then cut both into 2 cm cubes. Peel and grate the ginger, chop the garlic, and slice the chilli.
Step 2
2 tbsp rapeseed oil – 10 g butter – 2 sprigs of fresh thyme – 15 g cornflour – 400 ml vegetable stock – 150 ml coconut milk – 3 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 0.33 tsp curry – ¼ tsp freshly grated nutmeg
Heat the oil and butter in a saucepan. Add the vegetables from Step 1 and stir-fry briefly. Add the thyme sprigs and cornflour, stirring continuously. Pour in the stock, coconut milk and Kikkoman Gluten free Soy Sauce, then add the spices. Simmer on a low heat for 15 minutes until the vegetables are almost soft.
Step 3
2 handful of baby spinach – 100 g cherry tomatoes – 2 tbsp fresh parsley – 2 tsp fresh thyme – 40 g cashews
Halve the tomatoes and add them along with the spinach to the saucepan from step 2. Cook everything together for a further 5 minutes. Remove the sprigs of thyme. Chop the parsley and cashews. Pour the chowder into a bowl and garnish with the parsley, thyme and cashews.
Tip:
For a milder flavour, remove the seeds from the chilli.
Recipe-ID: 1386
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1 small onion – 40 g celery – 250 g sweet potatoes – 300 g Hokkaido squash – 10 g fresh ginger – 2 garlic cloves – ¼ chilli
Finely dice the onion. Wash and slice the celery. Peel the sweet potatoes and deseed the squash, then cut both into 2 cm cubes. Peel and grate the ginger, chop the garlic, and slice the chilli.
2 tbsp rapeseed oil – 10 g butter – 2 sprigs of fresh thyme – 15 g cornflour – 400 ml vegetable stock – 150 ml coconut milk – 3 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 0.33 tsp curry – ¼ tsp freshly grated nutmeg
Heat the oil and butter in a saucepan. Add the vegetables from Step 1 and stir-fry briefly. Add the thyme sprigs and cornflour, stirring continuously. Pour in the stock, coconut milk and Kikkoman Gluten free Soy Sauce, then add the spices. Simmer on a low heat for 15 minutes until the vegetables are almost soft.
2 handful of baby spinach – 100 g cherry tomatoes – 2 tbsp fresh parsley – 2 tsp fresh thyme – 40 g cashews
Halve the tomatoes and add them along with the spinach to the saucepan from step 2. Cook everything together for a further 5 minutes. Remove the sprigs of thyme. Chop the parsley and cashews. Pour the chowder into a bowl and garnish with the parsley, thyme and cashews.
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