Lemongrass, squash & coconut soup
Lemongrass, squash & coconut soup
40 minutesAdd Review
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Ingredients
Method
Preheat the oven to 200 ̊C, gas mark 6. Toss the squash with 1⁄2 tbsp oil, season and spread out on a parchment-lined baking tray. Roast for 25 minutes. Meanwhile, heat the remaining 1 tbsp oil in a large pan over a medium heat and add the onion. Cover with a lid and sweat for 5 minutes, stirring occasionally, until soft but not coloured.
Remove the tough outer leaves from the lemongrass and finely chop the inner. Uncover the pan, add the curry powder and fry for 1 minute. Chop the coriander stalks and ginger, then add to the pan with the lemongrass and lime leaves and sweat for another 5 minutes. Dissolve the stock cube in 500ml just-boiled water and add to the pan, simmering for 2-3 minutes. Add the coconut milk and roasted squash and simmer for a final 5 minutes. Set aside to cool for a few minutes.
Transfer the soup to a blender and whizz with the lime juice until smooth. Check the seasoning, adding more lime juice or salt to taste. Reheat the soup if needed, and serve topped with the coriander leaves and chilli.
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