Creamy Thai Butternut Squash Soup
-8 portions depending on size of squash and amount of water added to thin soup.
A little oil
peeled and chopped
medium butternut squash
peeled deseeded and chopped
mls stock or water
can coconut milk or 1/2 a block of coconut cream
white part finely chopped
Zest of 1 lime
Juice of half a lime
In a large saucepan gently fry the onion in the oil until translucent. Do not let brown or burn.
Add in the garlic, squash and stock/water and let simmer for 20 minutes or until the squash is soft and cooked through.
Add in all the other ingredients, stir well and bring back to the simmer for 3 or 4 minutes. Be careful not to boil. If using the block of coconut cream, be sure it has all melted into the soup.
Pour into your blender and whizz together until smooth. Boil the kettle and top up with hot water until you have the consistency of soup that you prefer and serve.