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Butternut soup with coconut and chilli
Ingredients
2 Tbsp (30ml)
olive oil
2 packets (800g)
PnP butternut soup mix
(or 1.5kg butternut cubes and 2 diced onions)
1 stalk
lemongrass
, bruised
1
red chilli
, pierced (optional)
4 cups (1L)
vegetable
or
chicken stock
1 can (400g)
coconut milk
or
coconut cream
1½ cups (375ml)
water
Salt
and milled
pepper
¼ cup (60g)
butter
Juice (60ml) of 2
limes
or 1
lemon
Sambal oelek
(chilli paste) and
naan
, for serving (optional)
Method
Heat
oil in a large 6L pot and brown vegetable mix and lemongrass over high heat for 5-8 minutes.
Add
chilli, stock, coconut milk and water, and season.
Simmer
on high for 30-35 minutes, or until butternut is soft. (Keep uncovered while cooking if you want a thicker soup.)
Remove
from heat, discard the chilli and lemongrass, and blitz soup until smooth.
Stir
in butter (this gives it a silky smooth finish) and add lime or lemon juice.
Serve
with sambal oelek, if you like, and naan bread.
Recipe Source:
PnP Fresh Living
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