Tuesday, 10 December 2013

Winter squash soup with coco milk and coriander (EN)

Sometimes the simplest things are the best... Like this so simple and seasonal recipe which was a big hit with the guests during the last Open Kitchen event. Really easy to make, if you're not stingy with spices! Let yourself indulge with this heartwarming and velvety soup.

Ingredients for 6 people
1 medium winter squash
1 liter vegetable stock
1tbsp cumin
1tbsp curcuma
1 pinch of paprika
1+ 1 handfuls coriander
200ml coco milk
1tbsp ketchup
2/3 garlic gloves

Preheat your oven at 180°C. When it's hot, put in it the squash for 1h.

You can then peel the squash very easily. Cut it in small cubes.

In a big pot, boil the stock. Add the squash and spices. Let it cook on a slow fire for 30 minutes. Add the garlic, 1 handful of coriander, salt and pepper, ketchup and 200ml coco milk.
Mix it thoroughly until it's totally blended.

Serve with a tablespoon of cocomilk and some coriander on the top.

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