If you follow us on Twitter, you’ll be well aware that I feel like utter crap. I’ve decided to treat myself to a new onsie and some soup. The chilli gives it a good kick, the ginger is super good for you and will (hopefully) kick me into shape & the butternut squash is filling and delicious! This recipe serves 6 – perfect for keeping in the fridge and heating up when you get back from work.
You will need:
butter & oil
1 extra large butternut squash or 3 tiny butternut squash (my local supermarket has a bad habit of only selling diddy ones, look how small they are! ^^)
2 garlic cloves
a good chunk of ginger
1 red chilli
900ml veg stock
2 tablespoons of coconut cream
coriander to garnish.
Peel, de-seed & chop your squash, onions and garlic and throw it all in a pot with a good knob of butter and a slug of oil. I have never understood why some recipes say ’10g’ or ’25g’ of butter. A small/large knob of butter is just fine; and who measures oil in tablespoons? Nobody, that’s who.
Give it all a good stir and leave it to sweat on the heat for 5 – 10 minutes.
Finely chop your chilli and leave the seeds in unless you don’t want to taste it at all. The coconut cream really puts the lid on the heat so if you like it super hot even add some chilli flakes for good measure. Peel and chop your ginger and add it all to your veg. Stir, stir, stir.
Add your stock and coconut cream, season to taste then clamp the lid on and leave to bubble away until the squash is soft (this took around 30minutes).
Once everything is all mushy, blitz it until smooth. It’s the most wonderful orange colour with little red specks.
Dish up and garnish with coriander and a bit more black pepper.
Winter is served!