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Squash, coconut and chilli soup

Summary

Yield
Servings
Sourceboxmaster
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Squash, coconut and chilli soup

Ingredients

500 g
squash (peeled and chopped)
1
sprig of thyme
2 T
olive oil
1⁄2 t
chilli flakes
400
coconut milk (!Millilitre )
2
onions (chopped)
300
Vegetable stock (!Millilitre )
1 T
lemon juice

Instructions

Toss the squash in 1 tablespoon of oil and thyme, put in a roasting tin season, and roast at 200c till tender, discard the thyme. Heat the remaining oil in a large pot, fry the onions till soft. Add the chilli flakes, stir and coook for one minute. Add the cooked squash, coconut milk and stock. Bring to the boil and simmer for 5 minutes. Blend, add lemon juice and adjust seasoning. Serve warm.

Notes

NOTES : Garnish with fresh corriander leaves.