Butternut squash soup with coconut cream
2 tablespoons vegetable oil
2 onions, chopped
2 level teaspoons turmeric
3 teaspoons ginger, grated
200g (7oz) potatoes, chopped
200g (7oz) carrots, chopped
1 kilo (2lb 3oz) butternut squash, peeled & diced
1.15 litres (2 pts) vegan vegetable stock
Salt & pepper
85g (3oz) creamed coconut
Gently cook the onion in the vegetable oil. Add the turmeric and ginger then cook for a further minute, stirring all the time.
Add the potatoes, carrots, butternut squash and vegetable stock and bring to the boil. Simmer covered for 30 minutes or until all vegetables are soft.
Cool slightly then blend until smooth.
Reheat, and season if required.
Dissolve coconut in a little hot water. Divide soup among 8 bowls & decorate with a swirl of coconut. Serves 8.
Based on a recipe in Daphne Lambert’s Green Cuisine: Favourite restaurant dishes