Butternut Squash, Chilli & Coconut Soup
This wonderfully warming soup is perfect for those cold autumn evenings.
Serve as a lunch, starter, or complete meal with plenty of chunky warm bread.
2 tbsp olive or cooking oil
500g (~1 medium) butternut squash, de-seeded, peeled and chopped
1 onion, chopped
2 garlic cloves, crushed
1 red chilli, roughly chopped
2cm fresh ginger, peeled and chopped (or 1 tbsp ground ginger)
1 tsp ground cumin
300ml vegetable stock
400ml coconut milk
1 lime, zest & juice
Salt and pepper (to taste)
Select the SAUTE function, then add the oil and allow to heat. Add the squash and stir regularly for ~2 minutes.
Add the onion, garlic, ginger, chilli and cumin and stir for a further 5 minutes until the onion begins to soften.
Add the rest of the ingredients then cancel the SAUTE function. To save time you can leave the sauté steps out, but we would recommend using this feature to maximise flavour.
Put the lid on and select the SMOOTH function.
When the program has finished, open the lid and season to taste before serving.