Chunky Carrot & Squash Soup with Coconut & Red Chilli Flakes

Butternut squash are starting to appear on the shelves again, so I took one of these little lovelies home. What better way to use the squash than to make soup and let's face it, it is definitely soup weather here in Scotland just now. I have given up on waiting for summer to arrive.



Chunky Carrot & Squash Soup with Coconut & Red Chilli Flakes

Ingredients

1 tbsp olive oil
2 cloves garlic, finely chopped
2 cm ginger, peeled and finely chopped
1 onion, finely sliced
½ medium butternut squash, cubed
3 potatoes, cubed
6 carrots, cubed
1 tsp chili flakes (more if you like)
2 tsp turmeric
2 tbsp fresh chopped coriander (or 2 tsp dried)
6 cups/ 3 pints vegetable stock
½ cup / ¼ pint coconut milk
salt and freshly ground pepper to taste

Method

1. Heat the olive oil in a large pan. Saute the onion, garlic and ginger until softened. 
2. Next add the carrots, squash and potatoes and saute for 5 - 10 minutes before adding the herbs and spices. 
3. Pour in the stock and cook covered at a simmer for 30 minutes. 
4. It's ready once the vegetable are tender. 
5. Whizz up a little of the soup, but leave enough vegetables whole, for a chunky soup. Stir through the coconut milk and season to taste.

Serves 6-8 (well you always need left-over soup for the next day, when it tastes even better)




















I thought this soup would last for three days at least, but Graham enjoyed it so much, that he kept going back for second helpings. He loved the kick from the chilli flakes and the creaminess from the coconut milk.

I usually use fresh chillies in my cooking, but my chilli plant is not co-operating, so I turn to chilli flakes for the heat in this soup. They are such a great store cupboard standby. I bought my chilli flakes from an Indian supplier, which I would recommend, as you get so much more for your money. These Indian chilli flakes are made by crushing the whole dried chilli as well as the seeds and are made from bird's eye chillies, which are really hot, so be careful as you add them, until you know their strength. If you want a slightly milder chilli flake, go for a Greek or Turkish variety.