BUTTERNUT SQUASH SOUP - infused with coconut milk, nutmeg, cinnamon & sprinkled with caramelized
Tuck into this homemade, gently spiced creamy texture butternut squash soup
Makes 4 servings
500g Butternut squash
1 medium Potato
1 medium Onion
1 clove Garlic
1 5cm piece Ginger
600ml vegetable stock
100ml coconut milk
Salt and black pepper to taste
freshly ground nutmeg
1/2 tsp ground cinnamon
2 tbsp demerara sugar
parsley leaves for garnishing
1-2 tbsp olive oil
Remove the soft centre and seeds from the Butternut squash, without removing the skin chop into cubes. Peel the potatoes, onion, garlic and half of the ginger and chop them all into cubes.
In a pan heat the oil and saute all the chopped ingredients, add the vegetable stock and cook for about 10 - 15 minutes, until soft.
Use a hand-held blender to puree until smooth. Add the coconut milk, salt, pepper, nutmeg, cinnamon and simmer in the pan for 10-15 minutes.
For the caramelized ginger:
Peel the remaining ginger, and slice it into julienne strips.
In a pan melt the demerara sugar over medium heat, without stirring. Place the ginger strips in the sugar to caramelize. Remove and leave aside.
Serve the Butternut squash soup hot and garnish with the caramelized ginger strips, nutmeg and parsley.