Recipes from Andalucia

By Nick Nutter

Butternut Squash, Tomato, Red Onion and Coconut Soup

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

• 1 small or half a large butternut squash peeled and cut into cubes
• 2 tbsp olive oil
• 1 small red onion, peeled and finely chopped
• 1 mild red or green chilli with or without seeds
• 2 limes juiced and zest 
• 2 tbsp chopped coriander
• handful fresh basil torn into pieces
• 6 tomatoes cut into chunks
• 700ml chicken or vegetable stock
• 450gm tinned coconut milk
• 1 tbsp fish sauce
• salt and pepper to taste
• serve with yoghurt or creme fraiche

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.