Servings: 6-8 portions depending on size of squash and amount of water added to thin soup.
Author: Jane Sarchet
Ingredients
A little oil
1onionpeeled and chopped
3garlic clovesminced
1medium butternut squashpeeled deseeded and chopped
800mls stock or water
1can coconut milk or 1/2 a block of coconut cream
1stalk lemongrasswhite part finely chopped
2teaspoonsfish sauce
1red chillifinely chopped
Zest of 1 lime
Juice of half a lime
Instructions
In a large saucepan gently fry the onion in the oil until translucent. Do not let brown or burn.
Add in the garlic, squash and stock/water and let simmer for 20 minutes or until the squash is soft and cooked through.
Add in all the other ingredients, stir well and bring back to the simmer for 3 or 4 minutes. Be careful not to boil. If using the block of coconut cream, be sure it has all melted into the soup.
Pour into your blender and whizz together until smooth. Boil the kettle and top up with hot water until you have the consistency of soup that you prefer and serve.