Warming with a little bite and full of Eastern flavours, but just as delicious in the warmer months. Suitable for vegetarians (using vegetable stock).
Preparation Time: 10 minutes
Cook Time: 35-40 minutes
o 1 large butternut squash, peeled and cut into chunks
o 4 carrots, peeled and chopped
o 1tsp fresh ginger, peeled and grated
o 1 medium white onion, chopped.
o 1 clove garlic, crushed
o 8fl.oz/240ml coconut milk
o Large pinch chilli powder
o Large pinch cumin
o 2 glugs olive oil (about 1tbsp)
o 1 pint/570ml chicken or vegetable stock
o Ground black pepper to season
o Finely chopped coriander to garnish
Heat oil in a skillet.
Sweat onions, squash, garlic and ginger until onions soften. Add spices and fry for a minute. Put into a pan with carrots, and pour over stock. Bring to boil then simmer for 20-30 minutes. Add coconut milk, heat for a further 5 minutes. Remove from stove and empty into blender jug. Blend until smooth.
Sprinkle over the fresh chopped coriander and serve.