Butternut soup with coconut and chilli

The ordinary butternut soup gets a Thai-inspired facelift with the combination of lemongrass, chilli and coconut milk.

 1 hour

Serves 4-6

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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.

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