Butternut Squash and Cream Coconut Soup

[Guest guest]

I've just seen this recipe on the Vegan Society website. I will try

it sometime.

 

Jo

 

Butternut squash soup with coconut cream

Serves 4

1_ lb (700g) butternut squash, peeled & diced

2 onions, peeled & chopped

2 fl oz olive oil

2 pints (1.2 litre) vegetable stock

_ teaspoon ground coriander

_ teaspoon ground cumin

1 teaspoon ginger, grated

salt & pepper

1_ oz coconut cream

 

Gently cook the onion in the olive oil, add the butternut squash and

cook until just turning brown, add the spices, cook for a further

minute stirring all the time, pour on the stock. Bring to the boil

and simmer, covered, for 20 minutes.

Cool slightly, then blend until smooth, return to pan, season if

required. Dissolve coconut in a little water. Divide soup between 4

bowls & decorate with a swirl of coconut.