Roast butternut squash, coconut & chilli soup

By Birgitta

This is a very comforting and warming soup using what is at hand - some lemongrass would work well

Ingredients

• 800 ml chicken stock or vegetable stock
• 100 g red split lentils
• 500 g squash/pumpkin
• 3 tbsp fresh coriander, chopped
• Chunk ginger, about 2 inches long, grated or finely chopped
• 2 green finger chillies, finely chopped
• 2 cloves garlic, finely chopped
• 200 ml coconut milk
• 4 shallots or one onion, finely chopped

Details

Servings 2
Adapted from eatlikeagirl.com

Preparation

Step 1

Chop the butternut squash in half, scoop out the seeds and stringy bits and chop into chunks. You can leave the skin on, it will come off really easily after it is roasted.

Spread on a roasting tray with olive oil, dried chilli flakes and 1 tbsp coriander. Roast at a high heat (200 degrees celcius or so) until tender.

While this is roasting, sauté the shallots/onion for5 minutes or so until soft but not brown. Add the garlic, chilli and ginger and cook for a further two minutes.

Add the stock and lentils and cook for ten minutes.

Add the roasted pumpkin with its juices and the coconut milk. Cook for another 10 minutes.

Add the remaining coriander (keeping a little for a garnish), season with salt & pepper and puree until smooth. I added some chilli flakes at this point too as it wasn’t hot enough for me but that very much depends on the chillies you use and how hot you like it.

Serve. Coriander makes a nice garnish. You could also swirl some coconut milk in there.