Thursday, January 24
Butternut Squash and Coconut Soup
Weirdly this tasted great with some mackerel in olive oil in my pack up for lunch. It is very straightforward to make and warming and filling in this chilly winter weather. Simple ingredients making a rich and satisfying soup. Makes about 6 servings.
1 medium onion peeled and roughly chopped
2 cloves minced garlic
1 tsp ground cumin
1 tsp ground coriander
1 medium-large butternut squash
1 litre cold water
1 chicken stock cube (gluten-free - try kallo)
400ml can of full fat coconut milk
1. Add some fat to your pan (coconut oil seems appropiate given the theme) and add the onion, garlic and spices. Cook gently for 8 to 10 minutes, stirring regularly and until the onion is soft
2. Peel the butternut squash (if you are feeling flush you can buy this ready peeled and chopped) cut in half length ways, scoop out the seeds and throw away. Cut the squash into chunks. Pour the water into the pan with the onion mixture and add the stock and the butternut squash
3. Bring to the boil and reduce the heat to simmer for a further ten minutes, stirring occasionally and until the squash has gone soft.
4. Take pan from heat and add the coconut milk. Blend with a stick blender or similar.
5. Return to the hob and warm through without boiling. Add a little more water in a thinner consistency is preferred. Serve with coriander or jalapeno peppers which seem to be cropping up a lot in our recipes at the moment (mainly because we found a jar of same in Tescos, preserved with no sugar or other nasties and now trying to find ingenius ways to use them up - er...any suggestions gratefully received )!