Squashes keep well throughout the winter and, although the recipe suggests butternut, any orange-fleshed squash will do. The coconut is deliciously sweet with the squash.
Ingredients
Serves 4
1 medium / large butternut squash (or equivalent other squash
100g desiccated coconut
1 litre vegetable stock
100g frozen sweetcorn (if available) - or fresh, cut from the cob
100g cream cheese or double cream
1 dried bay leaf
Method
Peel the squash with a potato peeler. Chop it in half and scoop out the seeds. Cut off the stalk and bottom end. Chop the squash flesh into ? inch chunks.
Put the squash in a pan with the coconut, sweetcorn, bay leaf and ? of the vegetable stock.
Cover and simmer gently for 15 minutes, until the squash is soft and the coconut is "melting" into the stock.
Remove the bay leaf.
Liquidise the soup, adding the rest of the stock gradually, until you reach the thickness you want.
Add the cream cheese / double cream and stir well.
Season with salt and pepper to taste.
Time From Cupboard-To-Table
About 25 minutes
Notes & Variations on
Squash And Coconut Soup
If you don’t have any desiccated coconut, you can use ground almonds instead. The flavour is different, but the sweetness still compliments the squash.
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