This is a delightfully smooth, spicy, creamy soup. The coconut and butternut squash happily melt into one another, with the coconut mellowing the sweetness of the butternut. The chilli gives this soup the fiery kick it needs. It’s worth the effort to make your own stock as the fresh vegetables used give any dish an additional nutrient boost.
Serves 2
Calories 190 per serving
INGREDIENTS
1 butternut squash
1 tsp crushed dried chilli
1 red onion, finely sliced
600ml vegetable stock (see page 283)
200ml coconut milk
Salt and pepper
METHOD
1 Preheat your oven to 180°C/fan 160°C/gas 4. Line a baking tray with greaseproof paper.
2 Peel the butternut squash and cut it lengthways in half. Scoop out the seeds and fibres, then cut the flesh into 2.5cm pieces. Spread the pieces on the baking tray and roast for 15 minutes.
3 Remove the tray from the oven and scatter the chilli and onion over the pieces of squash. Roast for a further 10 minutes. Remove from the oven and allow to cool for a few minutes.
4 Pour the stock into a medium saucepan and bring to the boil, then turn the heat to low. Stir in the coconut milk and warm for 2 minutes. Remove from the heat.
5 Put the squash, onions and chilli in a blender and add the coconut milk/stock. Blitz until smooth, then season to taste. Serve hot.
Recipes & images from The Detox Kitchen Bible, by Lily Simpson and Rob Hobson, published by Bloomsbury, $49.99
