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May 16, 2007
Coconut and butternut squash soup
A little vegetable oil
1 onion, chopped
1 garlic clove, crushed or finely chopped
2 medium or 1 very large butternut squash, peeled, deseeded and cubed
2-3 teaspoons Thai curry paste (I like red for this recipe)
1 pint vegetable stock (we like Marigold Bouillon here at gkk)
1/2 a 16oz can coconut milk
chopped fresh coriander leaves for garnish
a squeeze of lime juice (optional)
Heat the oil in a large saucepan, then fry the onion and garlic gently for about 5 minutes until soft.
Add the squash and fry for a couple more minutes.
Add the stock, bring to the boil and simmer until the squash is tender.
Blend until smooth, then add the coconut milk. Heat through and season with salt, pepper and lime juice to taste.
Serve with a good sprinkle of chopped fresh coriander leaves.
You will need loads of nice bread with this soup as it is quite quite delicious.
Posted by glittrgirl at May 16, 2007 7:44 PM
Comments
Yay! This saves me asking you for the recipe now. I had said soup for both breakfast and dinner two days in a row. But then I am a coconut freak!
Posted by: Lisa at May 16, 2007 9:44 PM
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