ooh, that sounds nice.
I often make spicy butternut squash soup, but the addition of coconut sounds like a good idea.
Do you make it yourself? Is it just a case of adding coconut milk
Yup - homemade, it's a Sainsbury's recipe. Delicious and it freezes well. Also it's low fat/low cal so quite often I make the quantity below and split it between 2 meals for the 2 of us iyswim
Serves 8
4 tablespoons vegetable oil
4 large shallots
3 cloves garlic
3 cm (1 1/4 inches) knob ginger
2 thumb sized red chillis
1 kg (2lb 4 oz) butternut or pumpkin squash (peeled, de-seeded and cubed)
510 ml (18fl oz) veg or chicken stock
2 tablespoons Thai fish sauce
2 x 400ml coconut milk
25 g pack coriander
zest and juice of 2 limes
Heat the oil in a large saucepan/casserole pan. Peel and chop the shallots, garlic and ginger, de-seed and chop the chilli. Add to the pan with salt and pepper and cook gently for 5 minutes.
Add the pumpkin/squash, stock, coconut milk and fish sauce. Simmer, partially covered, for 25 minutes.
Chop the coriander and stir into the pan with the lime juice and zest. Puree the soup, in batches ii necessary, check seasoning then serve