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Squash laksa cups
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Total Time:
50 minutes
Elevate butternut squash soup with Asian flavors: spices, lime, and coconut milk.
Ingredients:
  • 600-700 g butternut or onion squash halved, peeled and deseeded
  • 3 freeze-dried lime leaves optional
  • 4 red chillies deseeded and finely sliced
  • 2 cloves garlic finely sliced
  • 2 thumb-sized pieces fresh ginger roughly chopped
  • 2 sticks lemongrass outer leaves discarded, roughly chopped
  • 1 small bunch fresh coriander leaves picked and stalks chopped
  • 1 teaspoon Chinese five-spice
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 onion finely sliced
  • 600 ml organic vegetable or chicken stock hot
  • 200 g basmati rice
  • 2 x 400 ml coconut milk
  • 1-2 limes juice of, to taste
  • fresh coconut shavings to serve, optional
Instructions:
  • - Roughly chop the squash into big chunks and set aside. - In a food processor, blend lime leaves (if using), 3 chillies, garlic, ginger, lemongrass, coriander stalks, Chinese five spice, and cumin into a paste. Remove any stringy bits. - Heat oil in a deep saucepan over medium-low heat. Add the spice paste and onion. Cook gently for about 10 minutes. - Add squash and stock. Stir around to scrape off any bits. Bring to a boil, then simmer with the lid on for 15 minutes until the squash is soft. - Add rice and stir well. Simmer covered for 12 minutes until rice is cooked. - Stir in coconut milk, season, and simmer. Add lime juice to taste. - Serve in tea or coffee cups. Garnish with fresh coriander leaves, sliced chilli, and shaved fresh coconut if desired.

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