Saturday 18 November 2017

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.

The garnish

* 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.

Irish Independent

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