Gone are the days that soup was the boring concoction brewed for days when crippled with flu or during those moments when you need to lose extra pounds fast through a soup diet. Butternut soup tops the list when it comes to delicious soups and it can satisfy that sweet tooth and warm your belly.
Ingredients (serves 4):
1 Kg chopped butternut
1/4 cup of coconut cream
1 teaspoon of ground cinnamon
1 teaspoon of chilli flakes
2 spoonfuls of crushed garlic
1/2 spoon of ground ginger
2 cups of water for boiling and 2 cups of water for the actual soup
1 pinch of salt
1 pinch of cayenne pepper
1 handful of finely chopped spring onions
1 handful of finely chopped baby leeks
2 spoonfuls olive oil
Method (takes 1.5 hours):
Boil the butternut in some water until soft but firm for about 30 minutes. Remove from the stove and drain any extra water. Mash the butternut in a bowl and leave to stand.
Heat some olive oil in a deep pan and add the spring onions and baby leek. Fry for 10 minutes until soft. Lower the heat and add the garlic, ginger, chilli flakes and salt. Stir over medium heat for 5 minutes. Add the mashed butternut and mix gently over low heat until all the ingredients are thoroughly mixed. Add two cups of water, pinch of cayenne pepper and the coconut cream and mix through. Allow to simmer for 15 minutes.
Pour mixture into a bowl and allow to cool down for 20 minutes.
Pour into a blender and blend for 5 minutes until smooth. Serve with fresh watercress and sprinkle chilli flakes for extra spiciness.
Bon appetit! 🙂