coconut soup with squash
How to make coconut soup with squash recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
1 tablespoon vegetable oil
1 onion, finely chopped
500 g (1 lb) butternut squash, peeled, deseeded and cut into cubes
1 small red chilli, deseeded and finely chopped
1 teaspoon ground coriander
400 ml (14 fl oz) coconut milk
600 ml (1 pint) vegetable stock
300 g (10 oz) spinach leaves
warm naan breads, to serve
Method:
Heat the oil in a large, heavy-based saucepan and cook the onion, butternut squash and chilli over a medium-high heat, stirring frequently, for 8 minutes until softened.
Add the coriander and cook, stirring, for a few seconds, then stir in the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 10 minutes.
Stir in the spinach leaves and cook for 1 minute until just wilted. Ladle the soup into serving bowls and serve with warm naan breads.
For quick Caribbean-style coconut soup, heat 1 tablespoon vegetable oil in a large, heavy-based saucepan and cook 1 finely chopped red onion over a medium-high heat, stirring frequently, for 3 minutes.
Add 1 teaspoon ground coriander and ½ teaspoon smoked paprika and cook, stirring, for a few seconds.
Stir in 400 ml (14 fl oz) coconut milk and 600 ml (1 pint) vegetable stock and bring to the boil. Add a 400 g (13 oz) can kidney beans, rinsed and drained, with 300 g (10 oz) spinach leaves and simmer for 5 minutes. Serve with corn bread. Total cooking time 10 minutes.
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| coconut soup with squash |
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