Spicy Squash, Coconut and Coriander Soup

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

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

Europe
United Kingdom
London
Soup
Gluten-free
Vegan
Autumn

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