As the cold begins to creep in, we go in search of meals that are warm and comforting. For me this soup is that and more. It can be served as a light lunch, easy to heat at different times of the day for all those working at home now on different schedules. It pairs very well with my Nutty Wheat loaf or Sweetcorn bread for a more filling meal. It will keep in the fridge for a few days and freezes well too.
Here’s what goes in:
1 onion, chopped
1 tablespoon of Thai green curry paste
1 kilogram of butternut, diced
Coconut cream (400ml tin)
1 litre of chicken, or vegetable, stock
Olive oil, for frying
Fresh Coriander leaves to garnish
How to do it:
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.