This recipe uses butternut squash but you can use other squash types as per your own preference or what you have to hand.

Total Prep and Cook Time: 50 minutes

Serves 6 to 8

Ingredients:

• 1 tbs Olive Oil
• 1 onion coarsely chopped
• 2 cloves garlic grated
• 5 kg butternut squash peeled and chopped
• 1 lemongrass stalk finely chopped or grated
• 1 tbs fresh ginger grated
• 1 bunch coriander
• 1 litre vegetable stock
• 400 ml coconut milk

Method:

1. Roughly chopped the stalks of the coriander; set aside the leaves.
2. Cook the onion and garlic in oil in a large saucepan over medium-high heat until the onion becomes translucent.
3. Add the ginger, lemongrass and coriander stalks. Cook until the stalks become soft before adding the squash.
4. Cook the squash in the oil for 5 minutes. Add the vegetable stock and bring to a boil before reducing the heat.
5. Cook for 30 minutes or until squash is tender. Remove from heat and allow to cool slightly.
6. Pour the soup into a blender and blend until smooth. Chop coriander leaves and add, reserving some to garnish. Blend.
7. Return to saucepan and add the coconut milk. Reserve some of the coconut milk to add as a garnish. Serve with the reserved coriander leaves. For added colour, you can add some finely chopped chilli as an extra garnish.