Spiced butternut squash & coconut soup from The Ginger & White Cookbook by Tonia George
Sweet roasted butternut squash and spices are a culinary match made in heaven. Adding coconut milk really enriches the soup and tempers the flavours of the spices. Play around with how much chilli ...
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Cooking tools:
- Roasting pan
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Oven
Ingredients
- paprika
- chilli oil, for drizzling
- 1 large garlic clove, crushed
- 2 tbsp extra virgin olive oil
- 400 ml vegetable stock
- 2 large butternut squash
- salt
- pepper
- 400 g can coconut milk
- ½ tsp crushed dried red chilli
- double cream
- 1 tsp fennel seeds
- 1 tsp ground cinnamon
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