A nourishing and warming soup, fragrantly spiced and silky smooth. This makes for a perfect autumn lunch or dinner with a hunk of warm bread.
Ingredients - serves 6-8
- 1 large onion, roughly chopped
- 3 lemon grass stalks, roughly chopped
- 2cm (¾-inch) piece of fresh root ginger, peeled and roughly chopped
- 4 garlic cloves, finely chopped
- 2 red chillies (or less, depending on how hot you like it), roughly chopped
- 1 teaspoon ground turmeric
- 2kg (4lb 8oz) butternut squash, peeled and roughly chopped
- 2 × 400ml (14fl oz) cans coconut milk
- 250ml (9fl oz) water
- grated zest and juice of 1 lime
- salt and pepper
To garnish (optional):
- handful of fresh coriander leaves
- red chilli slices
- Put the onion, lemon grass, ginger, garlic and chilli into a food processor and blitz to a paste, adding a little water as necessary. Alternatively, use a hand blender.
- Heat a large, heavy-based saucepan over a medium heat. Add the paste and turmeric and cook for about 5–10 minutes, stirring frequently. Stir in the butternut squash and cook over a medium heat for 5 minutes.
- Pour in the coconut milk and measured water, ensuring that the butternut squash is just covered with liquid, and bring to a simmer.
- Simmer for 10–15 minutes, stirring occasionally, until the squash is cooked through.
- Remove from the heat and blitz with a hand blender or in a food processor or blender until smooth. Add the lime zest and juice and season to taste.
- Garnish with the coriander leaves and chilli slices, if using.
This recipe and many others come from our book Freeze, super-nourishing meals to batch cook, freeze and eat on demand. Published by Mitchell Beazley in 2021