This creamy yet zesty squash soup is a result of a Sunday craving for something fresh yet comforting. All the parts of this soup can be made in bulk and kept for a couple of days.
to serve 5, you will need...
- the soup
2 good sized squash roasted and flesh scooped out - butternut, red onion squash, crown prince
a few cloves garlic
2 white onion
1 small chilli chopped
a few sprigs thyme
salt and pepper
- toasted coconut
4 tbsp desiccated coconut
salt and pepper to taste
- the herb oil
a few sprigs basil, coriander and parsley
3 tbsp good olive oil
1 cm piece ginger
1/2 small chilli
1/2 lime squeezed
Lime and fresh herbs to garnish
To make the soup - roast the squashes until soft and scoop out the flesh - set aside
Chop the garlic and onion and gently fry in a large (ideally cast iron) pan with olive oil until soft
Add the squash and stock
Bring to the boil and until everything is soft, then puree to smooth
Add the thyme, chopped chilli and salt and pepper to taste
For the oil, finely chop the herbs, chilli and ginger and put in a pestle and mortar - grind and then add the olive oil and lime juice - stir and set aside to diffuse the flavours.
Toast the coconut in a cast iron pan until golden brown and mix in a bit of salt and pepper
put in a bowl, with the herb oil and coconut sprinkled on top and a wedge of lime on the side to squeeze over... and enjoy.