Coconut Squash Soup

I have had a craving for Thai food of late..

I am not saying that this is a Thai recipe – by no means it is authentic to the cuisine, however, it has a few reminiscent flavours; mixing sour lime, sweet sugar, spicy chilli, coconut and earthy squash.

At Mercado Medellin in La Roma, there is a stall where I buy all my veggies from. They have a particularly huge display of pumpkins and squashes and today I was feeling like, why not?

It’s super easy and if you fancy it, fridge or freeze it for later on.

 

THE RECIPE
Preparation Time: 20 minutes
Cooking Time : 30 minutes
Serves : 4

The Ingredients
3 cloves of garlic, smashed and roughly chopped
a thumb sized piece of skinned ginger (roughly chopped)
half a red chilli, roughly chopped (omit or add more depending on how spicy you want it and what kind of chilli you are using)
1/4 large white onion, roughly chopped
Small butternut squash (about 500g)
1-2 roma tomatoes
A handful of fresh coriander – roots and all
1 can (400mls) coconut milk
Juice of 1 fresh lime
2 tbsp muscovado sugar
1-2 tsp salt (to taste)

The Method
Take the garlic, ginger, onion and chillies. Fry on a medium heat in a little bit of oil for 2-3minutes. Chop the roots of the coriander and add this to the mix. Stir for a further 5 minutes. Add salt.

Skin, deseed and roughly chop the butternut squash. While you are doing this – go ahead and roughly chop the tomato too.

Add the tomato to the mix, stir until the juices start to bubble nicely and then add the squash. Stir a little again then add the coconut milk. At this point, go ahead and add the sugar.

Cover loosely and let the soup simmer nicely on a medium – low heat until the squash has softened.

Add the lime, transfer to a blender and whizz!. While doing this add the roughly chopped coriander leaves so the soup is nice and smooth.
It’s ready now. Eat and enjoy. This is also a great base for a sauce so you can add chicken, chunks of vegetables and mix it with rice.