Thai Butternut and Sweet Potato Soup
By: Philip Rubin
Published: Saturday, February 13, 2010 - 1:23am

Ingredients




1 1/2 cups butternut squash
1 1/2 cups sweet potato
2 cloves garlic
1/2 onion
1/2 teaspoon minced fresh ginger
2 dried chillies, or similar
1/2 teaspoon soy sauce
Approx 1 litre chicken stock
200 ml coconut milk
1/2 cup fresh coriander

Preparation

1 Peel and dice butternut squash and sweet potato; roast well in oven. 2 In food processor, combine together together garlic, onion, ginger, soy sauce, coriander, and chili.  3 Add stock to pot with potato and butternut squash. Bring to boil and simmer for 5 minutes. 4 Remove half the butternut /potato mixture, mash with a potato masher and return to pot. Add chili mixture. Stir and simmer for 5 minutes 5 Add coconut milk. Simmer for 6 minutes – DON’T boil else milk will curdle! 6 Serve with chopped spring onions.

About


This is a killer soup! Probably the best soup recipe I have ever had the good fortune to taste, and make. Dont take my word for it, try it!