Butternut soup with cinnamon and coconut sprinkle

Recipe from: 31 March 2016
recipe, soup, butternut, cinnamon,coconut

Ingredients 15
Servings 1
Minutes 00:05

Ingredients

Serving Change
  • 80
    ml
    butter
  • 2
    onions, chopped
  • 1
    kg
    butternut, cubed
  • 1
    large Granny Smith apple, peeled and diced
  • 2
    sticks cinnamon
  • 2
    star anise
  • 1
    stick of lemon grass, bruised
  • 1-2
    dried chillies (optional)
  • 850
    ml
    chicken or vegetable stock
  • 125
    ml
    coconut milk, or dairy cream
  • CINNAMON AND COCONUT SPRINKLE:
  • 50
    ml
    flaked coconut
  • 30
    ml
    chopped cashew nuts
  • 3
    ml
    ground cinnamon
  • pinch of dried crushed chillies
 

Method

00:05
 
Heat the butter and add the onions. Sauté until soft. Add the butternut, apple, spices, lemon grass, chillies (if using) and half of the stock. Cover and simmer for 25 minutes, until tender.

Remove the whole spices. Purée the mixture in a liquidiser until smooth. Return to the pan and add the remaining stock, coconut milk or cream. Season to taste. Bring to the boil, then remove from the heat.

Mix all the sprinkle ingredients together. Serve the soup with the sprinkle on top.

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Read more on: butternut  |  recipe  |  coconut  |  soup  |  cinnamon
 

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