A simple yet rich soup based on butternut squash, sweet potato and coconut with ginger, lemongrass and chilli. I just made it for lunch and thought it was about time I put another recipe up!
Makes 2-3 servings.
- oil to sauté
- 100g onion, chopped
- 1 large garlic clove, crushed or finely chopped
- 200g butternut squash, peeled & chopped into small pieces
- 200g sweet potato, peeled & chopped into small pieces
- 50g creamed coconut
- 200mL vegetable stock (or water plus random herbs/spices)
- 70mL milk (optional)
- tsp of lemongrass paste
- 1/2 tsp of finely chopped red chilli
- 2cm piece of ginger, finely chopped
- oil to stir-fry
- 2 inch piece of courgette, sliced into thin strips
- half a red pepper, sliced into thin strips
- small head of broccoli (approx. the size of the palm of your hand), broken into florets & stem chopped
- 5 or 6 mushrooms, sliced
- 2 pieces of baby corn, sliced
VERY IMPORTANT NOTE: This is a foolproof recipe. All the measurements are approximate – add more or less liquid according to the desired consistency, more or less spices according to taste, and vary the amount and type of veggies as much as you like! The creamed coconut is easily replaced with coconut milk; as much or as little as required to give a good consistency but 300-400mL should suit the quantities of ingredients stated here and you probably won’t need the extra milk.
2. Add the sweet potato, butternut squash and vegetable stock (I had no vegetable stock so I added water with some cayenne, a dash of soy sauce and tiny pinch of sesame & citrus spice blend). Turn up the heat to a boil, cook until the potato and squash are soft.
4. Heat a frying pan with no oil in it. Add the lemongrass paste, chopped ginger and chilli. Allow the spices to become warm and fragrant, stirring so they don’t burn (about 1 min). Tip these into the saucepan with the potato, squash & coconut.
5. Use a hand/immersion blender to puree the mixture, or just tip it all into a regular blender and blitz smooth. If using coconut cream you may need to add more liquid here – milk, stock or water – but if you’ve used coconut milk to start you may not; use your judgement/intuition here. Err on the side of caution, you can always add more liquid later.
6. Pop the frying pan back on the heat, with a glug of oil. Add the vegetables in order – broccoli, courgette, baby corn, red pepper & mushrooms. Stir-fry for 2-3 minutes and then add to the smooth soup base. Stir through, return to the heat for a couple of moments to ensure it’s piping hot.
Serve garnished if desired – I used finely sliced raw courgette, red chilli & sliced ginger. Toasted cashew nuts would be great too.
The finished product should have a silky creamy consistency and a warmly spiced almost satay like flavour – a combination of the nutty flavoured squash and sweet potato combined with the Thai seasonings. Nutritious and delicious!