Saturday 18 November 2017

Butternut Squash and Coconut Soup

Serves Five to Six

Ingredients:

* 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

Method

* 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

Promoted Links

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Promoted Links

Editors Choice

Also in Life