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:

1. Heat oil in a large 6L pot and brown vegetable mix and lemongrass over high heat for 5-8 minutes. 
2. Add chilli, stock, coconut milk and water, and season. 
3. Simmer on high for 30-35 minutes, or until butternut is soft. (Keep uncovered while cooking if you want a thicker soup.) 
4. Remove from heat, discard the chilli and lemongrass, and blitz soup until smooth. 
5. Stir in butter (this gives it a silky smooth finish) and add lime or lemon juice. 
6. Serve with sambal oelek, if you like, and naan bread.