Butternut and coconut milk soup

Now that I have discovered the butternut squash, and even more important, now that I like it, I tend to use it more and more in my recipes. Especially this creamy soup, it is really worth trying it, trust me you won’t be disappointed!

Ingredients for 5 portions:

• 600 g of butternut squash flesh
• 20 cl of coconut milk
• 40 cl of water
• 5 cm of ginger root
• 1 or 2 lemongrass
• Salt, pepper
• Some prawns (optional)

Times:

• Preparation: 20 mins
• Cooking: 25 mins
• Rest: none

1- Peel the butternut and cut it into dices. Chop the white part of the lemongrass. Peel and cut the ginger into large slices.

2- Boil the water in a pan and add the butternut, the lemongrass, the ginger, salt and pepper, and leave over medium heat covered, for 15 to 20 minutes, while stirring from time to time.

3- At the end of the 20 minutes, remove the lemongrass and the ginger from the water, and remove the pan from the heat. Mix everything with a hand blender, or a food processor until very creamy. Add the coconut milk and mix again for a few seconds.

4- Put the soup again over medium heat for 5 minutes while stirring regularly and enjoy it warm, with maybe some grilled prawns (they go really well with the soup!)