- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 lemongrass stalk, bashed and shredded
- 1-2 red chillies, roughly chopped
- 1kg butternut squash, peeled and diced
- juice 1 lime
The same shape, but smaller than…
- 125ml coconut milk
- small bunch coriander, leaves picked
Fry the onion, lemongrass and most of the chilli in a large pan with a splash of water for 2-3 mins until softened – add more water if it starts to catch. Tip in the squash and stir. Cover with 1 litre water, bring to the boil and simmer for 15 mins until the squash is tender. Add lime juice, remove from the heat and blitz with a hand blender until smooth.
Pour in the coconut milk, season, then return to the heat to gently warm through. Ladle into bowls and serve with coriander and the remaining chilli.