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Spicy Butternut Squash Soup

This deliciously rich and creamy soup blends sweet butternut squash and coconut with tangy lemon grass and chilli

Dish Details:heart


INGREDIENTS:


10 ml (dessertspoon) vegetable oil
210g butternut squash, peeled, deseeded and cut into chunks
30g potato, finely chopped
100g carrots, peeled and cut into chunks
1 small clove garlic, crushed
1 stick fresh lemon grass, finely chopped (see tip below)
1/2 teaspoon fresh red chilli, finely chopped
280 ml water
120 ml whipping cream
210 ml canned coconut milk
1 tablespoon red pepper, deseeded and finely chopped
Juice of 1/2 lime

Tip from Liz Trigg, cookbook writer and Heinz chef:

  • Lemon grass has woody outer layers, remove these and use the softer inner layers, finely chopped
  • Always be careful when preparing fresh chillies, don't lick your fingers or rub your eyes. One way to avoid getting the heat on your hands is to wear rubber gloves whilst preparing them


    • PREPARATION:
    Heat the pan, add oil and heat gently, add butternut squash, potato and carrot, cook for 10 minutes until slightly softened.

    Stir in garlic, lemon grass and chilli and cook for 5 minutes.

    Add water and simmer gently uncovered for 10 minutes.

    Stir in the cream, coconut milk and cook for a further 10 minutes uncovered to reduce by a third.

    Puree the soup in the pan with an electric blender for a smooth texture.

    Stir in red pepper, season to taste and finally swirl in lime juice and serve immediately.

    To make your soup extra special:

    Toast flakes of fresh coconut flesh and pile in the centre of each soup bowl. Sprinkle over freshly grated lime zest, add a generous dollop of creme fraiche and, if you are a chilli lover, finish with a few drops of chilli oil.


    PREP/COOK
    INFORMATION:

    Source: Heinz

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     DISH DETAIL KEY
    clock Quick & Easy: 30 minutes or less

    heart Healthy Recipe: low fat and/or calories

    kid-friendly Kid-Friendly: extra nutrition and/or fun!

    low-carb Low-Carb: low carbohydrates

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