Coconut and butternut soup

Recipe from: 6/1/2006 12:00:00 AM
coconut and butternut soup

Ingredients 16
Servings 8
Time 25


  • 20
    stock: olive oil
  • 2
    onions, cut into chunks
  • 1
    carrot, cut into chunks
  • 1
    celery stalk, roughly chopped
  • 1
    bay leaf
  • 1
    whole chicken, washed and cut into pieces
  • 500
    white wine
  • 6
    black peppercorns
  • 20
    soup: olive oil
  • 1
    onion, finely chopped
  • 1
    butternut, peeled and diced
  • 1
    lemongrass stem, chopped
  • 10
    chopped chillies
  • 400
    coconut milk
  • 5
  • 5
    black pepper


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.


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