Spiced Squash And Coconut Soup
Butternut squash makes a silky-smooth soup with a sweet edge, which, when spiked with chillies and fragrant spices, becomes irresistibly warming.
Serves: 4
Ingredients
600ml Chicken Stock
800g Butternut squash, seeded and peeled
4 tbsp Olive oil
3 Dried kashmiri chillies
1 tsp Ground cumin
1 tsp Garam masala
6 Garlic cloves, peeled
1 Onion, peeled and chopped
200ml Coconut milk
1 Lime, juice
Double cream, to serve
Method
- 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. Scatter over the garlic and roast for a further 30 minutes. Meanwhile, heat the remaining olive oil in a large saucepan; add the onion, cover, and allow to soften.
- When the squash is tender, discard two of the chillies; liquidise the flesh and remaining chilli with the onion and 200ml chicken stock until smooth. Return to the pan and add the remaining stock and the coconut milk. Simmer for 20 minutes, add lime juice to taste and season. Transfer to a flask and take along some double cream and black pepper to garnish the soup.
Drinks recommendation
The Corker recommends- A glass of luscious, heady blonde beer has both the strength and the flavour profile to meet the challenge of a chilli-spiced, coconut-rich soup.