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Melissa Hemsley's Coconut Turmeric Squash Soup

Updated: Dec 26, 2019



Feeds 6

Takes 30 mins


Ingredients

  • 1 tablespoon coconut oil or ghee

  • 1 large onion, roughly chopped

  • 3 garlic cloves, chopped

  • 2 teaspoons ground turmeric

  • 2 tablespoons good quality curry powder (if it’s a ‘medium’ or ‘hot variety’ you might not want to add more chilli

  • 1 coriander stalk (leaves used below)

  • 1 large butternut squash or other squash (about 1.5 kg), peeled and roughly chopped into 1 inch cubes

  • 1 x 400ml tin full fat coconut milk

  • 3 pouches of Borough Broth Co. Free-Range Organic Chicken Bone broth

  • Juice of 1 lime or 1/2 lemon

  • 1 chopped fresh chilli or ¼ teaspoon cayenne or chilli powder (adjust to your taste)

  • Sea salt and freshly ground black pepper


To serve

  • 3 tablespoons coconut flakes or desiccated coconut

  • A handful of coriander leaves (stalk used above)


Method

  1. Start by dry toasting the coconut flakes in a large wide saucepan for 1 – 2 minutes or until just golden (keep an eye on them, coconut burns quickly!). Remove and set aside to cool.

  2. In the same pan, fry the onions in coconut oil for 8 minutes, stirring occasionally. Meanwhile, prepare the squash by peeling and rough chopping.

  3. Add the garlic, turmeric, curry powder, (chilli, if using) and finely chopped coriander stalks and cook for 2 more minutes.

  4. Add squash, coconut milk and stock/broth. Season to taste with salt and pepper and simmer for 20 minutes, with the lid on or until the squash is tender

  5. In a hand held blender or food processor, blend until creamy and thick. Squeeze in a little lime or lemon juice and taste for seasoning. Divide between bowls, sprinkle over coriander leaves and scatter with toasted coconut flakes.

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