Fresh food that is simple, quick and homemade is always best. This is the perfect winter warmer. It is economical quick to prepare as you can literally make it in 30 minutes.
I think that peeling butternut squash is probably what puts most people off. With this soup you can literally use all the vegetable, skin included. The skin softens and purees very well with the rest of the soup and imparts a better flavour and texture [yet it is still smooth and silky]
You will need:
1 butternut squash, skin on and chopped
1 tablespoon tomato puree
1 garlic clove
1 stock cube
small piece of chili
250ml coconut milk
Simply wash the butternut squash well and remove the end bits and seeds. Chop it up into rough large chunks and place in a large saucepan.
Add the tomato puree, whole garlic clove, stock cube or stock pot and only if you like the idea of a slight hint of spiciness add a very small piece of chili. Otherwise leave it out.
Add enough water to immerse the ingredients
Bring to a boil on moderate heat. Do not allow the water to dry out and keep topping up with water, just enough to keep the ingredients immersed. Simmer the soup for 20 minutes. Check that the butternut squash and skin is soft but do not overcook.
Remove from heat and place in a food processor to puree to a smooth consistency.
Add the coconut milk and puree again.
Reheat gently but do not bring to a boil. Serve immediately.
Grace Coconut Milk is imported, distributed and marketed by Strand Palace Agencies Ltd and is available in all leading supermarkets and stores.