Butternut Squash Soup with Coconut, Lemongrass & Ginger
This is great Autumn/Winter recipe to make the most of our fantastic seasonal produce.
Healthy, delicious warming and perfect for lunch. This recipe is naturally vegan and gluten free.
To make this recipe you will need:
1 butternut squash
2 white onions
3 fat garlic cloves - unpeeled
300ml vegetable stock
300ml coconut milk (make from a block rather than buying a tin which contains emulsifiers)
1 stem lemongrass - bash to release the flavours!
2 tsp ground ginger (or use fresh)
1/2 tsp dried chilli flakes
2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
Salt and pepper to season
And here’s how to do it…
Peel and chop the butternut squash in to equal sized pieces roughly an inch square. Peel the onions and cut in to quarters. Chuck the squash, onions and garlic cloves in to a baking tray and drizzle with a little oil. Roast for 10 minutes, sprinkle over the ground spices, stir and roast for another 10 minutes until the squah and onions are tender. Remove the garlic skin.
Use a stick blender to turn the roasted veg in to a puree. Make up the coconut milk using approx a quarter of the block (tinned has emulsifiers which are really bad for your gut health) and the stock, then add to the puree in a large saucepan and mix well. Add the lemongrass. Cook gently on the stove for 15 minutes to allow the lemongrass to infuse. Add extra water as needed to reach the desired consistency. Taste and season with salt and pepper.
This recipe will make around 6 - 8 portions depending on the size of your butternut squash
ENJOY XX
