Butternut soup with cinnamon and coconut sprinkle

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Ingredients (14)

80 ml	butter
2	onion — chopped
1 kg	butternut — cubed
1	apple — large granny smith, peeled and dice
2	cinnamon — stick
2	star anise
1	lemongrass — bruised
1-2	dried chilli
850 ml	stock — vegetable or chicken
125 ml	coconut milk — or cream

CINNAMON AND COCONUT SPRINKLE:

50 ml	coconut — flaked
30 ml	cashew nuts — chopped
3 ml	cinnamon — ground
	dried crushed chillies — pinch

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Method:

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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