1 1/2 pounds of butternut squash, peeled and cut into chunks
2 tablespoons of butter
1 medium sized onion, finely chopped
2 fat cloves of garlic, crushed
1 4-5 in. piece of fresh ginger, peeled and grated
Juice from 2 plump limes
3 2/3 cups of vegetable stock
3 tablespoons of coconut cream (dissolved in 1 1/4 cups of boiling water)
2 teaspoons of chopped cilantro (plus some extra for toppings)
Salt and pepper
Tabasco sauce (optional)
Balsamic vinegar (optional)
1. Preheat your oven to 400°F. Slap your squash onto a baking sheet. Drizzle it with oil. Roast for about 30 minutes (or until it’s soft)
2. Meanwhile, melt the butter gently into a large pan. Fry the onion and garlic for 5 minutes (or until soft, not colored). Add the ginger, then remove from heat.
3. Add the cooked squash, lime juice, stock, coconut cream, cilantro, salt, and pepper to the mix.
4. Bring to a boil as you stir. Reduce heat. Cover. Simmer gently for 15 minutes. Top up with a bit more liquid if it looks too thick.
5. Blitz with a blender or processor. A hand blender works, too. Taste. Add more seasoning and/or lime, optional shakes of Tabasco, and/or balsamic vinegar and cilantro.
This recipe can be eaten with:
Crumble cooked pancetta or bacon
Warm soda bread or classic bread and butter
Get Cooking is on sale now. To find out more about Sam and for where to buy, check out samstern.co.uk!