Sri Lankan Squash Soup
Sri Lankan Squash Soup by Keith Cooks
Sri Lankan Squash Soup
Serves 4 / Cooking Time: 1 hour
Take your soup making skills up a notch using the A&O Sri Lankan Rub with this delicious Squash Soup Recipe. The deep Sri Lankan spices compliment the creaminess of the roasted butternut squash and coconut milk. Garnish with fresh chillies for some extra heat and voila, you have a comforting bowl of happiness. You can even roast and purée the squash in advance and store it in an airtight container in the fridge for a few days, making meal times that little bit easier.
Ingredients
1-1.5kg Butternut Squash
650ml Coconut Milk
2 tbsp Angus & Oink Sri Lankan Curry Seasoning
100g Fresh Coriander, finely chopped
1 red chilli, diced (optional)
Method
- Preheat oven to 200c
- Cut the squash in half and scoop out seeds. Place in a roasting tin skin side up, pop in the oven and roast for 45 minutes. Once cooked, remove from oven and scoop out the flesh, transferring it to a saucepan. Discard any seeds and mash the flesh to make a smooth purée.
- Pour in coconut milk and stir in Angus & Oink Sri Lankan seasoning. Simmer over a medium heat for 10 minutes then stir in chopped coriander before serving.
- Garnish with fresh diced chillies for some extra heat (optional).
