I love soup and I especially love the vibrancy of butternut squash, my family refuse to join my exuberance and, if I’m honest, I don’t encourage them to eat it as I really don’t want to share – I like my food sometimes just a little bit too hot!
- 1 butternut squash, about 1kg, deseeded and chopped into chunks
- 2 tbsp rapeseed oil
- 1 tbsp butter
- 2 onions diced
- 2 garlic cloves, thinly sliced
- A large pinch of dried chilli flakes.
- 850ml hot vegetable stock
- 400g of Coconut Milk
- A large tablespoon of Sambal Ulek from the brilliant Parva Spices
Warm the oven to 170 degrees and add the chopped butternut squash, skin on, onto a large baking tray. Drizzle with rapeseed oil and sprinkle with salt and pepper. Cook until soft.
Heat a small amount of oil in a large pan, add onions, gingers and garlic and cook until soft.
Add the roasted squash, dried chilli flakes and cover with water and coconut milk.
When all soft and cooked through, blend until smooth and stir in a table spoon of Ben’s marvelous Sambal Ulek, some coriander and enjoy.