Butternut Squash, Ginger & Creamed Coconut Soup

Limahl Asmall

08.01.2018

"This simple recipe combines big flavours to reward you with an exotic soup that hits all the right notes. If you’re looking to save time later, double up the ingredients and freeze the second portion for up to 3 months. Defrost overnight in the fridge, or gently heat from frozen over a medium-low heat."

Cook Time: 30 mins | Servings: 2 | Difficulty: easy

INGREDIENTS

SWAP SHOP

1/2 butternut squash, roughly chopped into 1 cm cubes

1 sweet potato

1 onion, finely chopped

3 cloves garlic, minced

1 1/2 tsp grated ginger

1/2 tsp ground ginger powder

2 tbsp olive oil

2 tbsp vegetable oil

750ml water

1 chicken stock cube

1 vegetable stock cube

3 tbsp creamed coconut

200ml coconut milk

1 1/2 tbsp fresh coriander, chopped

1 pinch salt and pepper

METHOD

Finely dice the onion and mince the ginger and garlic. Pour 1 tbsp. olive oil into a medium-hot pot and fry together for 5 minutes until soft.
Chop the butternut squash in half, remove the seeds and skin and dice into 3 cm cubes. Add to the pot along with the boiling water and stock cube.
Simmer on a medium heat for 15-20 minutes until the butternut squash is soft.
Blitz the soup with an electric hand blender, taste test and season with salt and pepper if needed.
Add the coconut cream and stir until It has dissolved into the soup. Throw in the chopped coriander and allow the flavours to combine for 5 minutes before serving.

ADDITIONS

Fresh chopped chillies,

NOTES

Serve with some hot crusty bread