Butternut Squash Soup. With Coconut.

Brr, it is freezing and pretty rainy in Kwazulu Natal this week.  In fact I've been wearing serious layers for weeks now - last week we were fly fishing in the Drakensburg and riding (holding on for dear life) horses in deepest darkest Lesotho where winds of 50km made hot toddies and hot choc hourly necessities.  Back in Stanger the rain is unrelentingly miserable so last night I made a warming and very easy Thai style soup.

It was so delicious, not particularly spicy and filled us up thanks to the full fat coconut milk.

Ingredients (serves 2-3)

3 garlic cloves, chopped
large knob of fresh ginger, grated
1 red chilli, deseeded and chopped
1 stick lemongrass, bashed a bit
2 tbsp sunflower oil
1 butternut squash, peeled, deseeded and chopped into chunks
1 tin full fat coconut milk
2 tsp veg stock powder
salt and black pepper
juice of a lime

dried red chilli flakes or corriander leaves to garnish

Method

1. In a large saucepan fry the garlic, ginger, chilli and lemongrass in the oil over a moderate heat until fragrent.
2. Add the butternut squash, coconut milk, 1 tin of water, the stock powder and seasoning.  Bring to the boil and then allow to simmer until the squash is soft.

3. Remove from the heat, add the lime juice, remove the lemongrass and blend until smooth.  Check the seasoning.

Serve hot with the garnish and more lime on the side.