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butternut squash soupSoup is a year-round staple of my diet because it’s quick, easy, convenient and healthy. Just make a big pot, pop a portion into a thermos and away you go!

This recipe uses the Carribean flavours of Scotch bonnet chilli, tamarind and coconut milk to liven up winter staples like squash, carrots and onion.

Ingredients

  • 2tbsp vegetable oil
  • 1 medium white onion
  • 2 garlic cloves
  • 3/4lb squash
  • 1 large carrot
  • 1 pickled Scotch bonnet chilli
  • 1tbsp tamarind (buy it in Asian food shops)
  • 8oz coconut milk
  • 1/2tsp freshly grated nutmeg
  • 1/2tsp ginger
  • 1/2tsp mixed spice
  • 1 quart vegetable stock (approx)
  • Salt and black pepper to taste

Preparation

  1. Heat the oil in a large, heavy-bottomed sauce pan
  2. Add the diced onion and garlic and cook for about 5 minutes
  3. Chop the squash and carrots
  4. Add vegetables, stock, chilli, tamarind, coconut oil and spices
  5. Simmer approximately 30 minutes or until all vegetables are tender
  6. Blend till smooth
  7. Season with salt and pepper to taste
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