Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 1 butternut squash ((approx. 1kg/2lb), peeled and chopped into 1cm cubes)
  • ½ teaspoon chilli flakes (or to taste)
  • 2 cloves garlic (grated or crushed)
  • 2 cm ginger (grated)
  • Salt and pepper (to taste)
  • 400 ml tin coconut milk
  • Juice of ½ lime
  • 2 tablespoons coriander (cilantro) leaves (chopped, plus extra for garnish)
  • Pumpkin seeds and sliced fresh red chilli for garnish ((optional))

Instruction

  • Put the olive oil in a large saucepan and add the diced onion. Fry on a gentle heat with the lid on for 5 minutes until softened but not brown. Stir occasionally.
  • When the onions are softened, add the cubed butternut squash, garlic, chilli flakes and ginger and fry on a low heat for 2 minutes.
  • Add the coconut milk, bring to the boil then simmer for 15-20 minutes until the butternut squash is soft.
  • Turn the heat off and add the juice of half a lime plus the chopped coriander and blitz with a blender until smooth.
  • Serve the soup decorated with coriander leaves, pumpkin seeds and slices of fresh red chilli.