In the colder months I love to eat a spicy soup. This one hits the spot quite nicely. If you want more heat just increase the chilli.
3 tbsp sunflower oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
1/2 tsp of chopped chilli
1 tsp finely chopped ginger
2 tsp garam masala
2 tsp turmeric
1 tsp ground coriander
1.5kg butternut squash, peeled, seeds removed and cut into 1 inch cubes
400ml tin organic coconut milk
800ml of vegetable stock
Juice of 1 lemon, or to taste
Optional: 1tsp chopped parsley & croutons
Optional: 4 Tbsp Single Cream
Heat the sunflower oil in a large saucepan and gently fry the onions, garlic, chilli and ginger for 10 minutes, stirring occasionally until they soften. Stir in the turmeric, garam masala, and ground coriander. Gently fry for a minute or so.
Place the butternut squash into the onions along with a large pinch of salt. Cover and cook for 8-10 minutes, stirring regularly until the squash begins to soften.
Add the coconut milk and the vegetable stock and bring to the boil. Cover and boil gently for 20 minutes or until the squash is very soft. Then liquidise the soup. If the soup feels a bit too thick, just add a splash of boiling water from your kettle, until it is at your desired consistency.
To serve, add the lemon juice and season to taste. If you are not a vegan you can add a swirl of single cream before serving, you can also add some parsley and croutons if you wish.