So, as promised, here is the recipe for your left over butternut squash. The original recipe is for a whole squash so feel free to double the recipe if you're cooking for more people. I first tried this soup a few months ago after seeing it on Loraine Pascale's show. I loved how few ingredients there were but wondered if the soup may be a little bland. Well bland it is not! Its the perfect balance of flavours with a lovely kick from the chilli. Luckily I had some left over coconut milk from the curry as I think opening a whole can for a little drizzle is a bit wasteful but it definitely adds something to the overall flavour.
I didn't end up using the lime or coriander as I didn't have any to hand but I'm sure they would add even more flavour and a bit of freshness so if you have some do use it. - Although the soup is pretty delicious without.
You will need
- 1/2 butternut squash cut lengthways & deseeded (around 400g)
- 1 clove garlic, kept in the skin but smashed a little
- 1/2 onion chopped
- 1 tbsp oil
- 25g butter
- 1/2 red chilli, deseeded and chopped
- 2cm chunk fresh ginger, peeled & grated
- 450ml vegetable or chicken stock
- A quater of a lime
- A sprig of fresh corriander
- A splash of coconut milk
To begin preheat your oven to 220C and then score the butternut squash, drizzle with half of the oil and season with salt and pepper. Place the garlic clove in the squash and then bake for around 30 minutes. The flesh should be nice and soft so test it with a knife and bake for a little longer if needed.
Once its boiling turn it off and blend carefully, I used my stick blender, just be careful not to splash soup on yourself. Season and add some lime juice if you are using it and pour into your bowls. To serve drizzle with the coconut milk and sprinkle some coriander leaves on top.