The coconut, lime and chilli flavors of this soup give a Thai
twist to a classic soup. The chilies add warmth to an already fabulous winter
warming dish
Prep time 20 minutes
Cooking time 30 minutes
Ingredients
1 large butternut squash
1 red onion
1 small bulb of fennel
1-2 red chilies
2 cloves of garlic
a thumb sided lump of fresh ginger
2 tbsp of vegetable oil.
1 liter vegetable stock or a vegetable stock cube
A handful of fresh coriander leaves
Lime zest
Large pinch of cardamon seeds
Juice of 1 lime
1 450ml can of coconut milk
Method
1. Peal and finely slice the ginger and the garlic.
2. Peal and dice the red onion.
3. Slice the fennel finely, this will give the soup a lovely subtle aniseed
flavour.
4. Finely chop the chilies. (I like a bit of spice but if you prefer a mildly
flavour remove the seeds at this stage. )
5. Heat a large saucepan and then add the oil.
6. Gently sweat off the ginger and garlic.
7. Add the chilies, fennel and onions and soften. Remember to stir the pot
to stop any sticking.
8. Meanwhile peal the butternut squash, deseed and chop into 1-inch chunks.
9. Once the onions have caramelized slightly add the butternut squash. Stir
well.
10. Add a liter of homemade vegetable stock- a stock cube it a fine substitute.
Cover and allow to simmer.
11. Add the lime zest, cardamon and coriander.
12. Using a hand blender, blend soup till smooth.
13. Just before serving add a can of coconut milk and the juice of a lime.
Stir well.
Serving Suggestion
Serve with warm crusty bread and enjoy!
