Squash, Chilli, and Coconut Soup
Squash, Chilli, and Coconut Soup

Ingredients

Method

  • 1 butternut squash, peeled, cleaned, and cubed
  • 1 onion, chopped
  • 2.5cm piece of ginger, chopped
  • 2 chopped garlic cloves
  • ½ hot chilli, chopped
  • 4 sprigs of thyme
  • 400ml coconut milk
  • Salt and pepper
  • Add the squash cubes to a large pan with the ginger, garlic, chilli, and onion. Strip the leaves from the thyme, add them to the pan, and pour in 400ml of water. Bring to the boil and simmer until the squash is very tender.
  • Add the coconut milk, season well, and then simmer for a further 5 minutes. Blend with a hand blender, garnish with coriander, and serve.
30 mins
4 serving
This recipe pairs perfectly with the Verget du Sud Rosé 2018 from Southern Rhône Valley, France.

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