After the carbo-loading from the pasta bake, we were in the mood for something colorful and light for dinner on Sunday. And in keeping with the new season, we decided upon a butternut squash soup. Even though I said before how I prefer non-blended soups, I wanted to give my handheld immersion blender a shot (after only using it a couple of times before on pasta and enchilada sauces). And that's what it's for -- a sauce, not a big pot of soup. Needless to say, there were a few splashes around the kitchen. All in good fun, right?
Butternut Squash and Coconut Soup
Makes enough for 2 large bowls plus leftovers. We had ours with some toasted wholemeal pita.
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 1 red chili, deseeded and finely chopped
- 2 garlic cloves, roughly chopped
- 1 large butternut squash, peeled and cut into 1 inch cubes
- 450ml vegetable stock
- 1 can coconut milk
- fresh cilantro, to serve
- In a deep pot, heat the oil and add the onion, garlic, and chili. Fry until the onion is translucent.
- Add the squash and fry for 5 more minutes. Pour in the stock and simmer for 20 minutes. Add the coconut milk and stir until warmed through.
- Blend and serve, garnished with coriander leaves.
Lesson learned: Don't use the immersion blender here, as much as I wanted to get some use out of it! A counter-top blender (and we have a decent one) is the way to go.