My family loves soup. I could even make it as a meal during the summer! Butternut soup, in particular, is a very popular choice with my children. When I’m entertaining, I find that soup is useful at any occasion. You can serve it as a starter at a sit-down dinner, as a light meal at an informal gathering for a large crowd or as an easy Sunday night supper for the family. In winter, our leftovers even go to school in food flasks as a warm lunch. (When I do make it for the children, I tone down the curry paste). This soup freezes really well and can be conveniently re-heated when needed.
Recipe taken from Pink Gin and Fairy Cakes by Jan Kohler.
ALSO SEE: Storecupboard Lentil Soup Recipe
Ingredients
- 1 onion, chopped
- 1 tablespoon Thai green curry paste
- 1 kilogram butternut, diced
- Coconut cream (400ml tin)
- 1 litre chicken, or vegetable, stock
- Olive oil, for frying
- Croutons (optional)
- Fresh coriander leaves to garnish
Instructions
In a large, deep pot, fry the onion and curry paste in a bit of olive oil. Once the onion is soft and translucent, add the butternut. Add the chicken stock, ensuring that the vegetables are immersed in liquid. Put the lid on and allow to simmer until the vegetables are very tender. Keep checking the liquid levels and don’t let the soup evaporate – add more stock if needed. Set this aside to cool. Pour the entire mixture into a food processor and pulse until the soup is smooth and free of lumps. (You might have to do this in two parts). Return the soup to the pot and stir the coconut cream through, warming it over medium heat as you go. The result should be a thick, velvety soup that you can serve with delicious bread or perhaps topped with a few croutons.
