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Serves: 6 for starter 4 for main
A tasty, warming autumn soup with great flavours from the fresh ginger and lemon grass and a creamy addition from the coconut milk. The fresh coriander, chilli slices and crunchy toasted almond flakes make it even tastier and adding a great texture. Serve with warm bread of your choice, prawn crackers are nice too. Preheat the oven to 180℃ Gas mark 4
  • 1.5kg winter squash, deseeded, cut into large wedges
  • 4 tbsp olive oil
  • 1 green or red finger chilli, deseeded and finely chopped
  • 2 lemon grass stems, tough outer leaves removed, finely sliced
  • 1 large garlic clove, peeled, finely chopped
  • 1 leek ( about 200g ) finely sliced
  • 1 onion ( about 200g ) finely chopped
  • 2 heaped tbsp fresh ginger, coarsely grated
  • 500ml vegetable stock
  • 1 400ml tin coconut milk
  • Flaky salt and freshly ground black pepper
  • 6 tbsp toasted flaked almonds
  • small bunch fresh coriander, coarsely chopped
  • red/orange chilli, finely sliced ( optional )
  1. Put the squash wedges onto a baking tray and drizzle over 2 tablespoons of olive oil and season with a little flaky salt and freshly ground black pepper.Put into the middle of the oven for 30-40 minutes or until soft. Take out of the oven and allow to cool.
  2. Heat the remaining 2 tablespoons of olive oil in a large heavy based pan over a medium heat. Add the onion, garlic , chilli, leek, ginger and lemon grass and sauté gently for 5 minutes, stirring regularly and do not allow the mixture to brown.
  3. Add half of the vegetable stock to the pan, bring to the boil, reduce the heat and simmer for 5 minutes. allow to cool slightly.
  4. Using a teaspoon scoop the flesh from the skin of the roasted squash into a food processor or blender and don't worry if some of the skin falls in or sticks to the flesh.
  5. Add the leek and stock mixture to the food processor/blender and whizz to a puree.
  6. Pour the puree back into the pan, getting all the puree out of the food processor bowl/blender jug, a silicone spatula is good for doing this.
  7. Add the coconut milk and remaining vegetable stock, heat very gently, stirring continuously until reaching a gentle simmer, do not allow to boil. Taste and season with flaky salt and freshly ground black pepper.
  8. Ladle into bowls and sprinkle with the toasted flaked almonds chopped fresh coriander and chilli slices.
Recipe by Jo Clark Cooking etc at http://www.joclarkcookingetc.com/spicy-winter-squash-and-coconut-milk-soup/