Thai Coconut Butternut Squash Soup
Ingredients
3 leeks, chopped
2 peeled and diced butternut squash
1 knob ginger
1 tbsp red thai chilli paste
2 stalks lemon grass - to be discarded after
1 tsp salt
2 cans roladin coconut milk (just the thick creamy top layer, not the watery part)
1 leek sliced into matchsticks for topping
Preparation
Step 1: In a large pot, heat olive oil. Add leek and sprinkle of salt and saute for 10 -15 minutes until soft and translucent.
Step 2: Add your butternut squash and, on a lower flame, let it sweat for 20 minutes.
Step 3: Add knob of ginger, chilli paste, lemon grass to the pot, stir and saute for 10 minutes until combined.
Step 4: Add coconut cream to the pot, season with salt and bring to boil. Once boiling turn down to a low simmer. Cook for approx 1 hour until butternut squash can be pierced with a fork. Let it cool. Transfer to high powered blender and blend until creamy smooth. Aprox 5-8 minutes.
Step 5: In a large pan, heat olive oil. Place strips of leek in the pan and sprinkle with salt, saute until soft and golden. Drizzle with honey and stir to combine.
Step 6: To serve, ladle the butternut squash into a shallow bowl. Top with sauteed leeks and micro greens
