A smooth soup made with butternut squash which will satisfy vegetarians, or spice it up with a scattering of chilli shrimps
Ingredients
- 4 tbsp olive oil
- 4 small leeks, trimmed, washed and roughly chopped
- 3 large potatoes, diced
- 3 garlic cloves, crushed
- 2 good-sized butternut squash, peeled, deseeded and cut into 4cm chunks
- 2 x cans coconut milk
- 3 lemongrass
- chilli shrimps (see recipe, below) or snipped chives, to serve
Method
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In a large pan, heat the oil with ½ tsp salt and some pepper. Add the leeks and potatoes, cook for 5 mins over a medium heat, stirring constantly, then add the garlic and squash. Continue to cook for 10 mins to give everything a bit of colour.
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Add the coconut milk and 1 litre water, or enough to cover the mixture. Place the lemongrass on a board and crush with the flat end of a cleaver or knife, then add to the soup, turn the heat up and bring to the boil, then reduce the heat to a simmer. Cook for 20 mins until the squash is mushy. Remove the lemongrass.
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Blend until smooth (the soup should be nice and thick, but add a splash of water if it has become too thick). Return to the saucepan and put back onto the heat. Taste and season again, then serve with a bowl of snipped chives and one of Chilli shrimps (see below), allowing guests to help themselves.