I made this as a combination of two recipies for a creamy butternut squash soup. It came out truly amazing and I just have to make a note of what I did to recreate it exactly next time.
- Preparation time: 20 minutes
- Cooking time: 50 minutes
- Total time: 70 minutes
- Serves: 4
- 500ml Chicken or Vegetable Stock
- 800g-1kg Butternut squash, seeded and peeled
- 4 tbsp Olive oil
- 4 small Thai chillies choppped
- 1 tsp Ground cumin
- 1 tsp Garam masala
- 6 Garlic cloves, peeled, whole
- 1 Onion, peeled and chopped
- 1 large piece of ginger (about 10cm) very finelly chopped
- 400ml Coconut milk (1 can of Waitrose half-fat)
- 1 Lime, juice (I used half a lemon)
- Double cream, to serve
- Fresh basil leaves
- Fresh Thai chillies chopped
- Preheat the oven to 200°C, gas mark 6. Cut the squash into 5cm chunks, drizzle with 2 tbsp olive oil and toss with the chillies and spices. Roast for 20 minutes than scatter over the garlic and roast for a further 20 minutes or until tender.
- Meanwhile, heat the remaining olive oil in a large saucepan; add the onion and ginger, cover, and allow to soften. Saute for about 10 minutes. Add the roasted butternut squash, stock and coconut milk. Simmer for 10 minutes, add lime juice or lemon juice to taste and season. Liquidise with a handheld blender or a processor.
- Serve with a drizzle of double cream, add fresh basil and chilli to garnish the soup.