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Spicy squash soup
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Total Time:
1 hour
Cozy up with this comforting spicy butternut squash soup in the winter.
Ingredients:
  • 1¼ litres organic chicken or vegetable stock
  • 6-7 lime leaves
  • 3 fresh red chillies deseeded
  • 2 cloves garlic peeled
  • 1 large thumb-sized piece fresh ginger peeled
  • 3 sticks lemongrass trimmed and squashed with the back of a knife
  • sea salt
  • freshly ground black pepper
  • 1 small bunch fresh coriander
  • olive oil
  • 1 heaped teaspoon five-spice
  • 1 teaspoon ground cumin
  • 1 onion peeled and finely sliced
  • 1 large butternut or acorn squash halved, deseeded and cut into 1 inch chunks
  • 200 g basmati rice washed
  • 2 x 400 ml tinned light coconut milk
  • 3-4 limes juice of
  • 1 fresh red chilli finely sliced, optional
Instructions:
  • Heat a high-sided pan or wok over medium-high heat and warm the stock in a small pan over low heat. Make the fragrant soup base by blending lime leaves, chillies, garlic, ginger, lemongrass, a pinch of salt, most of the coriander, olive oil, five-spice, and ground cumin in a food processor until finely chopped. Transfer the mixture to the hot pan and fry for a couple of minutes. Add sliced onion and cook gently for 8 to 10 minutes. Stir in the squash and pour in the stock. Simmer for 20 to 25 minutes until squash is soft. Add rice and simmer for 8 minutes, then stir in coconut milk and bring to a boil. Simmer for a couple of minutes until thickened. Season with salt, pepper, and lime juice to taste. Garnish with sliced fresh chilli and coriander leaves before serving.

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