after the carbo-loading from the pasta bake, we were in the mood for something colourful and light for dinner on sunday. and in keeping with the new season, we decided upon a butternut squash soup.
even though i said before how i prefer non-blended soups, i wanted to give my handheld immersion blender a shot (after only using it a couple of times before on pasta and enchilada sauces). and that’s what it’s for — a sauce, not a big pot of soup. needless to say, there were a few splashes around the kitchen. all in good fun, right?
butternut squash and coconut soup
makes enough for 2 large bowls plus leftovers. we had ours with some toasted wholemeal pita.
the particulars:
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 1 red chili, deseeded and finely chopped
- 2 garlic cloves, roughly chopped
- 1 large butternut squash, peeled and cut into 1 inch cubes
- 450ml vegetable stock
- 1 can coconut milk
- fresh coriander, to serve
- in a deep pot, heat the oil and add the onion, garlic, and chili. fry until the onion is translucent.
- add the squash and fry for 5 more minutes. pour in the stock and simmer for 20 minutes. add the coconut milk and stir until warmed through.
- blend and serve, garnished with coriander leaves.
lesson learned: don’t use the immersion blender here, as much as i wanted to get some use out of it! a counter-top blender (and we have a decent one) is the way to go.
