For my second soup selection for the family I found this recipe in Rachel’s Everyday Kitchen cook book. I like butternut squash but sometimes find the soups a little sweet so am hoping the lemongrass and chilli will help balance out the flavour. I will be cooking this later in the week so will update with the family’s verdict.
- 500ml Chicken Stock
- 1 stick of lemongrass, crushed with a rolling pin
- 50ml Sunflower oil
- 1 Large onion, peeled and diced
- 2 Cloves of garlic, crushed
- 1 Fresh chilli, deseeded (optional) and diced
- 5cm Piece of root ginger, peeled and grated
- 1 Large butternut squash cut into 3cm pieces
- Salt and freshly ground pepper
- 1 400ml tin of coconut milk
- 1-2 Tbsp Fish sauce
- Small bunch of basil
- Pour the chicken stock into a saucepan and add the lemongrass. Place on a medium heat and bring to a simmer, then remove from the heat and infuse for at least 10 minutes.
- Place a large saucepan on a high heat and add the sunflower oil, to this add the onion, garlic, chilli, ginger and raw squash and season with salt and pepper. Turn the heat down to low, cover with a lid and cook for about 10 minutes or until the squash is tender.
- Pour in the coconut milk and hot chicken stock with the lemongrass, bring to the boil and cook, uncovered, for 5 minutes.
- Remove from the heat and either using a stick blender or by transferring to a blender, blitz until smooth.
- Return the finished soup to the pan to heat through gently. Season with the fish sauce to taste and serve with a sprinkling of basil.