Butternut Squash and Coconut Soup

"Creamy and velvety, this is a real autumnal soup. The coconut cream goes really well with the earthy squash and spices. Serve with lots of crusty bread."
 
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Ready In:
25mins
Ingredients:
11
Serves:
4
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ingredients

  • 14.79 ml olive oil
  • 1 garlic clove, finely chopped
  • 4 shallots, finely chopped
  • 5 cm fresh gingerroot, grated
  • 900 g butternut squash, peeled and chopped
  • 850 ml vegetable stock
  • 14.79 ml fennel seed, roasted and ground
  • 14.79 ml coriander seed, roasted and ground
  • 85 g creamed coconut, crumbled
  • salt and pepper
  • 59.16 ml fresh coriander (to garnish)
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directions

  • Heat the olive oil in a large heavy-based pan. Add the garlic, ginger, shallots and cook until the shallots soften slightly.
  • Add the squash and the stock, bring to the boil and simmer until squash is soft.
  • Add the spices and coconut, stirring until the coconut melts.
  • Blend until smooth and creamy.
  • Return to the pan and heat through. Before serving garnish with coriander.

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