Butternut Squash And Coconut Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 garlic clove, finely chopped
4 shallots, finely chopped
5 cm fresh gingerroot, grated
900 g butternut squash, peeled and chopped
850 ml vegetable stock
1 tablespoon fennel seed, roasted and ground
1 tablespoon coriander seed, roasted and ground
85 g creamed coconut, crumbled
salt and pepper
4 tablespoons fresh coriander (to garnish)

Preparation

Heat the olive oil in a large heavy-based pan. Add the garlic, ginger, shallots and cook until the shallots soften slightly.
Add the squash and the stock, bring to the boil and simmer until squash is soft.
Add the spices and coconut, stirring until the coconut melts.
Blend until smooth and creamy.
Return to the pan and heat through. Before serving garnish with coriander.