About this recipe:This is a very warming soup, with ingredients that give it a special kick - like chilli and ginger. You can increase or decrease the amount of chilli and ginger to taste.
2 tablespoons butter
1 onion, diced
2 teaspoons grated fresh ginger
1 jalapeno or green chilli, seeded and diced
1kg butternut squash, cubed
400ml chicken stock
350ml evaporated milk
125ml coconut milk
1 tablespoon caster sugar
salt and black pepper to taste
250ml soured cream
1 tablespoon chopped fresh thyme, or to taste
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Method Prep:10min › Cook:40min › Extra time:50min › Ready in:1hr40min
Melt the butter in a large pot over medium heat. Stir in the onion, ginger and chilli; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken stock and bring to the boil over high heat. Reduce heat to medium-low, cover and simmer until the squash is tender, about 30 minutes.
Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with soured cream and thyme to serve.
Brilliant. I grew a lot of squashes this year, so had to have a go at this soup. Very smooth, very tasty. The soured cream finished it off nicely. Next time will serve over chicken. OOoo can taste it now. I tweaked it slightly by doubling the amount of squash. Once completed the 2nd amount was softened, roasted with a little oil sprinkled with a little dried Thyme and blended with a little hot water and stirred in. Had the taste of a delicious korma ! - 18 Dec 2013