BUTTERNUT SQUASH SOUP
with chilli and coconut
This soup is heavenly. I had a similar one at a restaurant - Jack-in-the-Green (Rockbeare) - on Friday and decided to try to recreate it. It was scrummy-licious! My efforts were pretty good, even if I say so myself...
1 butternut squash (large) or Sweet Mama squash (medium), peeled, de-seeded and chopped into large chunks
1 large red chilli (all the flesh and about 1/4 of the seeds)
1 onion, chopped into large chunks
1/2 tin coconut milk
Pinch Marigold vegetable bouillon
Half a lime
Flaked almonds, dry-toasted in a pan
Soften the squash, chilli and onion in a covered saucepan and leave over a low heat for 10 minutes, until golden in places. Sprinkle on the bouillon and stir.
Pour in the coconut milk, and top up with hot water. Bring to a simmer, cover, and leave to plip-plop gently for about 20-30 minutes.
Allow to cool, and blend. Season with salt and lime juice. Scatter with toasted almonds to serve.