Asian Spiced Butternut Squash Soup
- RECIPE MAKES: 5 servings
- COOK TIME: 40 minutes
Prepare the lemongrass stalks by peeling off 1 or 2 outer layers. Take a rolling pin and bash the bottom sections of the lemongrass to release the flavour, put the lemongrass to one side.
Heat the sesame oil in a large saucepan over medium heat. Add the onions, garlic and ginger. Cook for about 4 minutes, stirring occasionally. Add the chilli and ½ tsp of the salt, and cook for another minute.
Add the butternut squash, vegetable stock, coriander and remaining salt. Lay the pieces of lemongrass over the butternut squash, but make sure they are submerged under the liquid. Cover the pot and bring to the boil. Reduce the heat to low and simmer for another 15 minutes, covered. The soup is ready when the squash is soft and cooked through.
Uncover the pot and let the contents cool for 10 minutes.
Remove and discard the lemongrass. Add the coconut milk and Mevalia Lattis/ ProZero.
Blitz the soup with a stick blender or place into a liquidiser and blend until smooth.
To serve garnish with lime juice, spring onions and Mevalia croutons, refer to the hints and tips section on how to prepare.
Hints and tips:
Suitable for freezing, place in an airtight container and freeze. To reheat, defrost and simmer for 5 minutes.
To make the croutons, cut any of the MEVALIA breads into small cubes, toss with olive oil, salt and pepper and bake in a hot oven 180°C/160°C fan/gas mark 4 for 8–10 minutes.
- 2 sticks lemongrass
- sesame oil
- 1 small onion, diced
- 4 garlic cloves, crushed
- 15g ginger, peeled and sliced
- ½ red chilli
- 1 tsp salt
- 350g butternut squash, diced
- 600ml vegetable stock
- ½ tsp ground coriander
- 100ml Mevalia Lattis/ProZero
- 100ml coconut milk
- squeeze of lime juice
- spring onions, sliced
