BUTTERNUT SQUASH, CARROT AND KAFFIR LIME SOUP
I served this soup to a group of unsuspecting friend for a Friday night dinner a couple of weeks back, and one of them asked for the recipe so thanks to Olivia here it is.
The joy of this soup is it is incredibly easy to prepare and offers a little Asian twist in the way of the kaffir lime. So
you probably ask what is kaffir lime. It is a knobbly looking fruit like a lime but tough outer skin. These are the leaves of the plant, which offer an amazing unique citrusy flavour.
More info can be found about them here:-
While the major supermarkets sell the kaffir lime leaves dried, Oriental stores will sell them fresh or frozen, which will impair a much stronger flavour in your soup.
I also recommend buying the butternut squash already ‘dealt’ with as such to save time wrestling with this awkward vegetable. Since I appreciate this may not be the cheapest way to deal with the vegetable, buy it whole if need be.
- Olive oil or rapeseed oil
- 3 garlic cloves peeled and smashed or 1 tbsp of minced garlic
- 1 large knob of ginger peeled and roughly chopped
- 1/2 red chilli deseeded or chopped, or add a whole if you like it hot
- 2 red onions, peeled and roughly chopped
- 5 carrots, topped and tailed roughly chopped
- 1kg roughly chopped butternut squash
- 250ml – 1 carton of Alpro soy milk single or single cream
- 3-4 kaffir lime leaves (not dried)
- 1-1.5 litres of chicken or vegetable stock
- Sea salt and black pepper
- To garnish Coriander leaves and some sliced red chili
- Preheat your oven to 180oc.
- In a roasted tin add the garlic, ginger, chili, butternut squash, carrot and drizzle with oil.
- With a wooden spoon or your hands mix the ingredients together, so everything is evenly coasted and then place in the oven.
- Roast for around 45 min to 1 hour, around every fifteen minutes shaking the tin so that the veg cook evenly. The butternut squash may char slightly but that’s okay, if it looks like it is burning and everything else is cooked remove from the oven.
- Now place a heavy bottomed large stock pot or sauce pan over the heat. Add the stock and bring just to the boil and add all the roasted veg from the pan.
- Turn the heat to a simmer and add the contents of the roasting try.
- Add the soy milk, kaffir lime and simmer for 20 minutes or until all the vegetables are fully softened.
- Now turn off the heat and cool so you can blend until smooth and place back in the saucepan or container.
- At this point the soup may require thinning down so add some more stock and stir in well until the soup has reached a medium consistency.
- Adjust seasoning with salt and pepper.
- Either refridgerate for a couple of days, freeze for a couple of months or heat and serve immediately
- When serving garnish with sliced chili and coriander leaves.
- Enjoy ..