Name: Coconut and butternut soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: Boil
Ingredients: 2.00 onions cut into chunks; 1.00 carrots peeled, roughly chopped; 1.00 celery stalks chopped; 1.00 bay leaves; 1.00 whole chicken washed and cut into pieces; 500.00 ml wine white; 6.00 black peppercorns whole; 1.00 onion finely chopped; 1.00 kg butternut peeled and diced; 1.00 lemongrass chopped; 10.00 ml fresh chillies chopped; 400.00 ml coconut milk; 5.00 ml salt; 5.00 ml freshly ground black pepper

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Ingredients (14)

stock: olive oil

2.00	onions — cut into chunks
1.00	carrots — peeled, roughly chopped
1.00	celery stalks — chopped
1.00	bay leaves
1.00	whole chicken — washed and cut into pieces
500.00 ml	wine — white
6.00	black peppercorns — whole

soup: olive oil

1.00	onion — finely chopped
1.00 kg	butternut — peeled and diced
1.00	lemongrass — chopped
10.00 ml	fresh chillies — chopped
400.00 ml	coconut milk
5.00 ml	salt
5.00 ml	freshly ground black pepper

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Method:

Stock: Heat the oil in a large pot and sauté span the onions, carrot and celery until the onions are translucent.
Add the bay leaf, chicken, wine, peppercorns and about 5 litres of water and bring to the boil.
Reduce the heat and simmer for 60 minutes. Strain the stock through a sieve and set aside.

Soup: Heat the oil in a large pot and sauté span the onion and butternut until the onion is soft.
Add the lemongrass, chillies and 2 litres of the strained stock and simmer for about 60 minutes or until the butternut is cooked and soft.
Blend small batches of the soup in a food processor until smooth. Pour into a clean saucepan, add the coconut milk and season with salt and pepper.
Bring to the boil and serve hot with an onion and poppyseed loaf.