Halibut & Spicy Butternut Squash 'Soup' - by WDC

Ingredients

• 400g halibut steaks, skinned
• For the soup
• 670g approx. butternut squash
• 200g celeriac chopped into medium pieces (celeriac adds smoothness and is a replacement for potato)
• 1 medium onion, chopped
• 5 cm piece of ginger peeled and chopped.
• 1 tsp cumin powder
• 2 tsp mild curry powder (I use Bolst brand for this – it’s worth comparing curry powders – they are very different. Bolst has quite a high turmeric content)
• 3 cardamon pods – ideally the black smoked type
• Half a dried guajillo red chilli or equivalent (not too hot)
• 1 tbs butter
• 2 tbs light olive oil or vegetable oil
• 400ml coconut milk
• 500ml chicken stock, vegetable stock or 500ml water with 1 very low salt chicken or vegetable stock cube
• 80ml single cream
• 1 sprig coriander
• Salt and pepper
• Squeeze of lime
• For the vegetables
• 1 large carrot peeled and cut into attractive pieces
• 400g Charlotte potatoes peeled and cut into walnut size pieces
• 1 medium shallot – or small onion
• 1/2 – 1 tsp turmeric powder
• 2 bay leaves
• 2 tbs butter
• 1 tbs light olive oil or vegetable oil
• 180ml chicken stock, vegetable stock or 180ml water with 1/4 very low salt chicken or vegetable stock cube