COCONUT LIME SQUASH SOUP WITH MINT & CHILI

Directions

1. Preheat your oven to 425 degrees F.

2. Place the cut-up butternut squash on a sheet tray and drizzle over 2 tablespoons extra virgin olive oil and then season well with kosher salt and cracked black pepper. Place into the preheated oven and roast for 25-30 minutes until soft.
3. While the squash is roasting, start the base of the soup. Heat up a large stock pot.
4. Add in two tablespoons extra virgin olive oil, chopped onions and season well with salt and black pepper. Sauté for 3-5 minutes until translucent and lightly golden on medium/low heat.
5. Add in the garlic, saffron, turmeric and curry powder. Season again.
6. Add in the roasted squash and give it a good mix.
7. Make the Lime Coconut Sauce (recipe below) and then- pour the rest of that can and the other can of coconut milk into the pot with the squash. Fill one of the cans up to the top with water and add to the pot.
8. Mix and bring to a boil, and then turn down to a simmer. Simmer on low for 15-20 minutes.
9. In batches, remove from the pot and blend the soup until very smooth. Check for seasoning and then make the Mint Chili Oil (recipe below).
10. Assemble – place the soup in a bowl and drizzle over some coconut lime, mint chili, evoo and baby mint. Serve hot.

Lime Coconut Sauce

1. Remove the cream part from one of the cans and place into a bowl.

2. Pour in the coconut liquid from underneath the cream and mix into the cream, to loosen.
3. Squeeze in the half lime and mix. Set aside for when you need to garnish.

Mint Chili Oil

1. In a small bowl, add the finely chopped chili, mint and 2 tablespoons extra virgin olive oil.

2. Mix and then set aside until you use for garnish.