Butternut Squash and Coconut Soup

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon 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
  • 1
    tablespoon fennel seed, roasted and ground
  • 1
    tablespoon coriander seed, roasted and ground
  • 85
    g creamed coconut, crumbled
  • salt and pepper
  • 4
    tablespoons 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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