SLURP RECIPE
Coconut & Turmeric Squash Soup
40mins
easy
Servings: 6
Ingredients
- 1 tablespoon coconut oil or ghee
- 1 large onion, roughly chopped
- 3 garlic cloves, chopped
- 2 teaspoons ground turmeric
- 2 tablespoons good quality curry powder
- 1 bunch of coriander stalk
- 1 large butternut squash chopped into 1 inch cubes
- 400ml tin full fat coconut milk
- 1 juice of 1 lime or 1/2 lemon
- 1 chopped fresh chilli
- 1 pinch sea salt and freshly ground black pepper
- 3 tbsp coconut flakes or desiccated coconut
- 972g (3 pouches) Borough Broth Free-Range Organic Chicken Bone Broth
Instructions
- Start by dry toasting the coconut flakes in a large wide saucepan for 1 – 2 minutes or until just golden (keep an eye on them, coconut burns quickly!). Remove and set aside to cool.
- In the same pan, fry the onions in coconut oil for 8 minutes, stirring occasionally. Meanwhile, prepare the squash by peeling and rough chopping.
- Add the garlic, turmeric, curry powder, (chilli, if using) and finely chopped coriander stalks and cook for 2 more minutes.
- Add squash, coconut milk and stock/broth. Season to taste with salt and pepper and simmer for 20 minutes, with the lid on or until the squash is tender
- In a hand held blender or food processor, blend until creamy and thick. Squeeze in a little lime or lemon juice and taste for seasoning. Divide between bowls, sprinkle over coriander leaves and scatter with toasted coconut flakes.