Butternut Squash with Coconut | Fussels Fine Foods

Introduction:

With thanks to Lucia Chadwick

I first came across this soup when my friend Becky Rhodes made it for a Pre-school supper a few years ago. It was such a hit that everyone wanted the recipe from her afterwards. I now make it a lot and all the family love it - even my very fussy two year old! (This is not her original recipe)

Ingredients:

Fussels Rapeseed Oil
1 medium butternut squash cut up into 1 inch cubes
1 large onion
1 leek
1 inch piece of fresh ginger
1/4 of a block of coconut
1 litre of chicken or vegetable stock
Bunch of coriander leaves as garnish

Preparation:

Couple of glugs of oil in a large saucepan. Add the onion and leek until soft, and then add the finely chopped ginger and butternut squash. Cook on a low heat stirring occassionally for about 10 minutes. Add the coconut, and then pour over the stock. Bring to the boil then simmer for around 40 minutes or until the vegetables are soft. Process the soup in a blender until smooth. Add more liquid if too thick. Season with salt and pepper if needded. Serve in warmed bowls, garnished with coriander leaves.

Top Tip: use leeks in your soups - not only do they give a good flavour, but when blended they help to give your soup a more creamy texture.