Butternut Squash and Coconut Soup
Serves Five to Six
* 1 butternut squash
* 2 medium-sized carrots
* 1 medium-sized onion
* Juice of 1/2 lime
* 1 chilli
* 400ml coconut milk (low fat)
* 3 tablespoons of olive oil
* 2 chicken or vegetable stock cubes
* First, prepare your squash by removing its top and bottom ends.
* Cut the body from the neck of the squash and then cut the body in two.
* Scoop out the seeds with a spoon, rinse excess pulp and put seeds aside in a bowl for later.
* Don't peel your squash. Chop your squash, onion and carrots into cubes of roughly the same size. Chop your chilli without removing the seeds.
* Preheat a large pot and add 3 tablespoons of olive oil on a high heat.
* Throw all the veg into the pot with a pinch of salt and pepper along with the lime juice.
* Add two undissolved chicken stock cubes and saute the flavours together for 3 to 4 mins.
* Add 1½ litres of boiling water and leave to simmer for 15 minutes, or until all vegetables are soft. If the soup is reduced, add another ½ litre of boiling water.
* Add most of the coconut milk, saving a small drop for garnishing, stir and bring back to boiling before removing from heat.
* Blitz with soup with a hand blender or food processor until a smooth consistency. n Season to taste and serve.
* Put a teaspoon of olive oil into a frying pan and throw in the butternut seeds with a pinch of salt.
* Saute on a high heat for 2 to 3 minutes until they turn golden brown and leave for a couple of minutes.
* Don't overheat the pan or they'll pop like popcorn.
* Pour soup into a bowl and, with a small dessert spoon, just add a small drop of your coconut milk and dribble down the centre of the soup.
* Dry seeds off on kitchen paper before garnishing on the soup.