Spicy Butternut Squash Soup
recipe
Spicy Butternut Squash Soup
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This deliciously rich and creamy soup blends sweet butternut squash and coconut with tangy lemon grass and chilli
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
Directions
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- Heat the pan, add oil and heat gently, add butternut squash, potato and carrot, cook for 3-5 minutes until slightly softened.
- Stir in garlic, lemon grass and chilli and cook for 2 minutes.
- Add water and simmer gently uncovered for 45 minutes.
- Stir in the cream, coconut milk and cook uncovered until reduce by a third.
Source: Heinz
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