SPICED BUTTERNUT SQUASH SOUP

By Chef Jonathan Phang


Ingredients:

1Kg butternut squash, peeled and chopped into 1½ inch chunks

1 Tbsp vegetable/ light olive oil

1 Tbsp butter

1 onion finely diced

1 red chili finely diced

3 cloves of garlic minced

2-inch square fresh ginger peeled and finely grated

1 litre chicken stock or vegetable stock

400g coconut milk (thick and creamy)

1 tsp dried thyme

1 tsp ground cumin

1 tsp ground coriander

1 tsp sweet paprika

1 tsp salt

½ tsp ground white pepper

Finely chopped coriander for garnish


Method:

Heat the oil in a large deep heavy bottomed saucepan over a medium heat.

Add the butter, stir and melt gently.

Add the onions and sweat until soft.

Next, add the garlic, ginger and chili, and cook for a further minute.

Stir in the butternut squash and coat well with the onions, garlic, ginger and chili.

Add the thyme, ground cumin, ground coriander and sweet paprika, and season with salt and white pepper.

Continue to cook for a couple of minutes until the spices have cooked out.

Pour over the chicken stock, cover the saucepan and simmer for twenty minutes or until the butternut squash starts to breakdown.

Add the coconut milk and continue to simmer for a further five minutes – the squash by now should be fully broken down and the soup will have a slightly rustic texture. (If you prefer a smoother soup pulse with a handheld processor or in a blender.)

Check for seasoning, garnish with finely chopped coriander and serve in warm bowls.


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