Tuesday, 4 October 2011
Butternut Squash, Ginger and Coconut Soup
What a lovely mini Summer we just had but now we are back to what October should be like and I'm glad! Cold and windy with leaves falling off the tree's and crunching underfoot which always puts me in the mood for soup and what could be more autumnal than a big bowl of golden butternut squash soup with the addition of creamy coconut milk, fiery chilli's and warming ginger. I am another of those weirdo's who actually prefer the Autumn and Winter months to the summer.
I love all the food the colder months bring especially Autumn with all those gorgeous vegetables and I can't deny that Christmas is my favourite thing in all the world but enough about that (for now)...
Tin of Coconut Milk
2 small Red Chilli's with seeds
Knob of Ginger Grated
1 Diced Onion
Salt and Pepper
Peel and chop your butternut squash
Saute your onion, chili and ginger in a pan with a glug of oil
Add the butternut squash and cook for around five min's
Next add the coconut milk, chicken stock and leave to cook until the squash is tender
Blend the soup, season to taste and it's ready to eat, yum indeed.
I have to say this is a very rich and gently warming soup and I think it stands up really well on it's own and you don't need bread but of course you can do whatever you want and have tons of bread of bread with it but don't blame me if you feel sick after....