spiced coconut squash soup
How to make spiced coconut squash soup recipe
Serves 4–6
Total cooking time 20 minutes
Ingredients:
2 tablespoons oil
1 onion, chopped
2 teaspoons finely chopped fresh root ginger
½ teaspoon ground coriander
1 lemon grass stalk
1 strip of orange peel
1 kg (2 lb) butternut squash, peeled and chopped
1 litre (1¾ pints) vegetable stock
125 ml (4 fl oz) coconut milk
salt and pepper
To serve
1 red chilli, deseeded and chopped
handful of chopped fresh coriander
Method:
Heat the oil in a large saucepan, add the onion and cook for 5 minutes until softened. Add the ginger, ground coriander, lemon grass, orange peel and squash. Pour in the stock and coconut milk and bring to the boil. Leave to simmer for 12–15 minutes until the squash is soft.
Remove the lemon grass and orange peel and use a stick blender to blend the soup until smooth. Season to taste and divide between serving bowls. Sprinkle over the chilli and freshcoriander to serve.
For coconut squash rice pot, heat 2 tablespoons oil in a large saucepan, add 1 chopped onion and cook for 5 minutes until softened. Stir in 1 crushed garlic clove and 1 teaspoon finely chopped fresh root ginger, followed by 2 tablespoons Thai red curry paste.
Add ½ peeled and chopped butternut squash and cook for a couple of minutes until well coated. Stir through 300 g (10 oz) jasmine rice.
Pour over 500 ml (17 fl oz) vegetable stock and 125 ml (4 fl oz) coconut milk. Bring to the boil and cook for 10 minutes, then reduce the heat and simmer gently for 5 minutes until the rice and squash are just cooked through. Scatter over a handful of chopped fresh coriander leaves before serving. Total cooking time 30 minutes.
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