Name: Spicy Squash, Coconut and Coriander Soup
Yield: Serves 4
Cuisine: British
Ingredients: 1 large white onion, finely chopped; 4 garlic cloves, peeled but left whole; ½ tsp chilli flakes; salt and freshly ground black pepper; 1 bunch of fresh coriander; a thumb-sized piece of ginger, peeled and finely chopped; 1 kg butternut squash or pumpkin, peeled, deseeded and cut into 2cm dice; 1 l vegetable stock; 2 tbsp olive oil; 1 stalk of lemongrass; 400 ml coconut milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

We get incredible squashes and pumpkins of all sizes and shapes from the Edible Garden, so autumn is a time for experimenting and using them everywhere we can. This simple but delicious soup is a regular customer favourite. In the photo I’ve garnished my soup with fresh coriander and a few marigold petals.

Ingredients

2 tbsp olive oil
1 large white onion, finely chopped
4 garlic cloves, peeled but l

Method

Heat the oil in a large pot, then add the onions and sweat until translucent. Throw in the whole garlic cloves. Bash the lemongrass stalk with the base of your knife, then add it to the pot along with the chilli flakes.

Finely chop the coriander stalks and stir them in, keeping the leaves until later. Blitz the ginger with a small amount of water and pour it in, then add another splash

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