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How To Cook Onion, Squash and Coconut Soup?

Onion, squash and coconut soup

This smooth, spicy soup has a very unusual flavour. The yoghurt provides a cooling garnish.


Serve 4 to 6

Preparation time: 15 minutes
Cooking time: 40 minutes

 

Ingredients

  • 2 large onions, sliced
     

  • 2 Tbsp sunflower or groundnut oil
     

  • 500 g (1 lb 2 oz) prepared squash, such as butternut, finely diced
     

  • 1 to 2 stalks lemon grass, finely chopped
     

  • 3 small Thai red chilies, seeded if wished and finely chopped
     

  • 3 kefir lime leaves, finely grated or shredded zest of 2 limes
     

  • 1.2 L (2 pints) vegetable stock
     

  • Salt and black pepper
     

  • 125 mL (4 fl oz) coconut or cream
     

  • 2 Tbsp fish sauce
     

  • Yoghurt and chopped coriander to serve


Method

  1. Cook the onions in the oil in a covered pan for 10 minutes, until softened but not browned. Add the squash and cook for a further 5 minutes.
     

  2. Stir in the lemon grass, chilies, and lime leaves or zest, then add the stock and bring to the boil.
     

  3. Season lightly, cover and simmer for 20 minutes, or until the squash is tender.
     

  4. Cool slightly, add the coconut milk and fish sauce then blend the soup to a smooth puree. Season to taste with salt - if you have left the chili seeds in it is very unlikely you will need pepper!
     

  5. Serve with a spoonful of natural yoghurt and chopped coriander.

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