Ahhhh. It's almost a relief to snuggle back into the warm embrace of another autumn. I've broken out the woollies in my wardrobe and soup is firmly back on the menu. It's easy to make a batch that will feed me for a couple of dinners or happily travel to work with a crusty roll.
This moreish soup has a rich velvety texture and turns out a sunset orange shade - beautiful! The chilli and ginger shake things up a bit and stop the coconut and squash from becoming cloying and overly sweet.
Serves 4 as a starter
400g firm orange fleshed squash (like butternut), peeled and cubed weight
1 onion, chopped
1 clove of garlic, finely chopped
1 fresh red chilli, deseeded and chopped
1" piece of ginger, finely grated (makes about 2 tsp)
1 tbsp vegetable oil
500ml vegetable stock
200ml coconut milk
1) Heat the oil in a large saucepan, then fry the onions over a low heat until translucent. Add the garlic, chilli and ginger and fry for a couple of minutes longer, then add the squash and stock.
2) Simmer for 10-15 minutes, or until the squash is tender, then add the coconut milk and transfer to a jug blender. Blend, blend and then when you think you're done blending, blend a bit longer. This soup should be perfectly smooth, so it may take a few minutes. Have patience. Taste for seasoning and add salt if needed, though it shouldn't need any pepper.
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