Butternut Squash & Coconut Milk Soup
INGREDIENTS:
1
tablespoon olive oil
50g
thinly sliced shallots
1
tablespoon minced garlic
1
tablespoon minced peeled fresh ginger
240ml
water
125ml
canned coconut milk
1
teaspoon salt
1/4
teaspoon ground red pepper
680g
fresh cubed butternut squash
1
tablespoon fresh lime juice
METHOD:
1. Heat a large heavy saucepan over
medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add shallots; sauté 3 minutes or
until softened, stirring occasionally.
4. Add garlic and ginger; sauté 1
minute.
5. Add 2 cups water, coconut milk,
salt, red pepper, and squash; bring to a boil.
6. Cover, reduce heat, and simmer 20
minutes or until squash is tender, stirring occasionally.
7. Place squash mixture in a
blender. Remove center piece of blender lid (to allow steam to escape); secure
blender lid on blender.
8. Place a clean towel over opening
in blender lid (to avoid splatters). Blend until smooth. Stir in juice.
Garnish with additional pepper and some coconut
shavings
