A filling soup ideally served with chunks of fresh crusty bread. Adjust the amount of chilli used to suit your taste.
Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins
Serves: 4 Difficulty: Easy Suitable for: Vegans
Ingredients
Method
Toss the cubes of squash in a little olive oil and roast at 1900c until tender.
Heat the remaining oil in a heavy-bottomed saucepan and soften the onions and chillis.
Add the squash cubes and stir.
Add the lime and most of the coriander (save a little for serving).
Add the basil.
Cook gently for 3 or 4 minutes.
Add the chopped tomatoes and cook for a further 3 to 4 minutes.
Add the stock, coconut milk and fish sauce and seasoning
Gently bring to the boil and simmer for 10 minutes.
Puree the soup using a hand blender or liquidiser, pass through a sieve for a really smooth soup.
Serve hot with a spoon of the yoghurt or creme fraiche and a sprinkling of coriander.