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Lemongrass, squash & coconut soup
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Preparation time: 15 minutes
Cooking time: 30 minutes
385g butternut squash, roughly chopped (or a pack of ready cut squash wedges)
11⁄2 tbsp sunflower oil
1 onion, finely chopped
2 lemongrass stalks
1 tsp Cooks’ Ingredients Curry Powder
1⁄4 x 28g pack coriander, stalks and leaves separated
20g fresh root ginger, peeled
4 fresh lime leaves, tough stalks removed and shredded (or use dried lime leaves
and crumble them)
1 Kallo Organic Garlic & Herb Stock Cube
400ml can reduced fat coconut milk
1 lime, juice
1 red chilli, finely sliced
1 Preheat the oven to 200 ̊C, gas mark 6. Toss the squash with 1⁄2 tbsp oil, season and spread out on a parchment-lined baking tray. Roast for 25 minutes. Meanwhile, heat the remaining 1 tbsp oil in a large pan over a medium heat and add the onion. Cover with a lid and sweat for 5 minutes, stirring occasionally, until soft but not coloured.
2 Remove the tough outer leaves from the lemongrass and finely chop the inner. Uncover the pan, add the curry powder and fry for 1 minute. Chop the coriander stalks and ginger, then add to the pan with the lemongrass and lime leaves and sweat for another 5 minutes. Dissolve the stock cube in 500ml just-boiled water and add to the pan, simmering for 2-3 minutes. Add the coconut milk and roasted squash and simmer for a final 5 minutes. Set aside to cool for a few minutes.
3 Transfer the soup to a blender and whizz with the lime juice until smooth. Check the seasoning, adding more lime juice or salt to taste. Reheat the soup if needed, and serve topped with the coriander leaves and chilli.
This soup is also delicious made with the same quantity of sweet potato instead of the squash.
Typical values per serving:
168μg vitamin A/ 1 of your 5 a day/vegan/gluten free/freezable