With the colder weather upon us, it’s certainly time for soups and stews. This soup is velvety smooth and packed full of flavour. If you prefer a little heat to your soups, add a chopped chilli to the pot along with the ginger and garlic.
-2 tsp. coconut oil
-1 small onion, peeled & diced
-thumb-sized piece of ginger, peeled and finely grated
-2 garlic cloves, finely grated or crushed
-1 medium butternut squash, peeled, de-seeded and cut into bite-size dice
-1 can of coconut milk
-2 stalks of lemongrass, ends trimmed, outer leaves peeled off and bashed with the back of a knife
-100-200 ml of water or vegetable stock
-sliced red chilli
-fresh coriander leaves
How To Make
Place a large pan over a medium heat and warm the oil.
Once the oil is warm add the onion and saute for 3-4 mins.
Next, add the ginger and garlic and cook for 1-2 minutes until fragrant.
Add all remaining ingredients, except the water and give everything a big stir.
Bring the soup to a boil then reduce to a simmer. Cover the pan and simmer for 20-25 minutes or until squash is fork tender.
Remove the lemongrass stalks, allow the soup to cool slightly before blending, adding water or vegetable stock if you prefer a thinner consistency.
Serve topped with the sliced chilli and coriander leaves, if using.
This soup stores well in the refrigerator in an airtight container for up to 4 days.