Squash, coconut & ginger soup

Ingredients

For 2 portions

• Onion1 onion (150 g)
• Olive oil20 ml
• Fresh ginger15 g
• Garlic2 cloves (10 g)
• Butternut squash600 g
• Vegetable stock450 ml
• Coconut milk150 ml
• Sea salt3 g
• Black pepper1 g
• Pumpkin seeds20 g
• Flat-leaf parsley10 g

Method

1. 1

   Prepare your ingredients: onion — peel and dice; fresh ginger — peel and finely grate; garlic — peel and crush or finely slice; butternut squash — peel, deseed and cut into 2 cm cubes; vegetable stock — make up from a stock cube or pot, or use homemade; coconut milk — shake the tin well; pumpkin seeds — toast in a dry pan for 3 minutes; flat-leaf parsley — roughly chop.

2. 2

   Warm the olive oil in a large pan over a medium-low heat and soften the onion with a pinch of salt for 8–10 minutes, without colouring.

3. 3

   Add the fresh ginger and garlic and cook for 1 minute until fragrant.

4. 4

   Add the butternut squash, then pour in 450 ml hot stock. Bring to the boil, then simmer gently for 20 minutes.

5. 5

   Take off the heat and cool for a few minutes. Blend until completely smooth, working in batches if needed and holding the blender lid down with a tea towel.

6. 6

   Stir in the coconut milk and warm through gently without boiling.

7. 7

   Taste and adjust with salt and freshly ground black pepper.

8. 8

   Ladle into warm bowls and finish with the pumpkin seeds and flat-leaf parsley and a little olive oil.