Coconut & Butternut Squash Soup

Here's some winter fuel to zap that cold! 

Simple and easy to make Coconut & Butternut Squash Soup

INGREDIENTS:

Serves 4

• 1 x Butternut Squash

• 1 x Tin Coconut Milk

• 1 x Lime

• 1 x tsp good thai paste

• 1 x squirt of tomato puree

• 1 x tsp minced fresh ginger

• 2 x garlic cloves roughly chopped

• 1 x carrot roughly diced

• 1 x red onion or shallot roughly diced

• 1 x level tbs turmeric

• 1 x 500ml chicken bone broth or vegetarian stock

• Couple of kaffir leaves

• 1 x 25g coriander leaves

• A few drops of t=Thai fish sauce or pinch of Malden salt a screw of black pepper to release the power of the turmeric! 

METHOD:

Roast off your butternut squash in the oven for 40 mins at 190 or until soft to the touch all over. 

MEANWHILE:

• In a deep non stick frying pan (or whatever you find works for you) put a glugg of olive oil in the pan and add all the chopped ingredients plus a squirt of tomato puree, thai green paste 1 tsp the turmeric, lime leaves and push around with a wooden spoon until it all gets a bit of colour then add your bone broth/stock. 

• Squeeze the whole lime and leave the two halves in the pan. Add the coconut milk and whole chilli, kaffir leaves (optional) and let all the flavours simmer and blend. 

• Once the squash has cooked, carefully half it lengthways and scoop out the seeds. Rough chop it and put it flesh and skin in the bubbling soup base. 

• Turn off and remove the whole chilli and the lime halves. Add fresh coriander leaves and ladle the soup into your blender to blitz.

Enjoy!

Recipe by Annie des Forges from The Table Bruton. Find more of her recipes here.

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