Squash, ginger and coconut soup
The ginger and coconut in this soup add a delicious, creamy flavour. The combination works really well with the natural sweet, almost nutty flavour we get from the slow roasted squash.
- 1/4 squash Crown Prince squash is our favourite
- 2 medium onions
- 2 tbsp vegetable oil
- 1 clove garlic roughly chopped
- 3 cm fresh ginger grated
- 50g creamed coconut
- 300 vegatable stock
Preheat the oven to 170c/375F/gas mark 5. Peel and slice the onion into quarters and cut the squash into segments, and place on a shallow baking tray
Roast for 30 minuites or until soft and starting to colour
Heat 2 tbsp of vegetable oil in a large saucepan over a medium heat. Add the garlic and ginger, frying gently for 2 minuites
Add the creamed coconut to the pan, and allow to melt. Add the onions and squash and season to taste.
Use a stick blender to blend or transfer in batches to a standard blender
Serve hot with fresh coriander (optional) and a crusty bread
We try to roast the squash and onions when we are cooking something else to save energy, and then save the cooled mixture in a sealed container in the fridge, ready to make a delicious fresh soup the following day.
You can use any squash for this soup, but sweeter, nutty varieties like 'crown prince' work best.