Ingredients:
1.5kg butternut, cubed
1 large onion, diced
1 x 50g pack of yellow curry paste
1 tablespoon of coconut oil
1 teaspoon of crushed ginger
1 teaspoon of crushed garlic
2 cups of chicken stock
1 x 400ml can of coconut cream
1 to 2 teaspoons of fish sauce
A pinch of salt
A squeeze of lemon juice (to serve)
Chloe the butternut into cubes.
In a nice deep saucepan, sauté the chopped onion in some coconut oil for 3 minutes. Add the garlic, ginger and yellow curry and stir for 1 minute.
Then add the butternut, chicken stock, fish sauce and salt. I have cooked my soup in a pressure cooker for 20 minutes at 2 rings. You can also just cook the soup in a big pot, covered, for 40 minutes until the vegetables are soft.
Next, add the coconut cream and blend the whole lot together with a stick blender until it is smooth.
Serve with some fresh coriander leaves and a squeeze of lemon juice.
