Rich, creamy and packed full of flavour our seasonal butternut squash soup is quick, easy to make and simply delicious.
Prep time: 15 mins | Cooking time: 45 mins | Serving: 10 x 250ml
20ml rapeseed oil
Heat the rapeseed oil in a suitable saucepan, add the chopped onions, garlic, lemon grass, ginger, leeks, peppers and carrots, fry gently until they are tender with not too much colour.
Stir in the butternut squash.
Add the bay-leaves and thyme.
Add the tomato puree and coconut cream, stir well.
Stir in the Essential Cuisine Light Vegetable Stock, Aromatic Base and water, bring to the boil and simmer for 30 minutes or until the vegetables are softened.
When cooked, remove the bay-leaves, stir in the coriander and basil leaves, blend the soup in a liquidiser or with a stick blender until smooth.
Pass through a sieve into a clean pan. Season with sea salt and freshly ground pepper and bring back to the boil.
Serve with picked thai basil and coriander leaves.
Recipe courtesy of Essential Cuisine