Clodagh McKenna's warming butternut squash and coconut soup
Clodagh’s playing cupid in the kitchen today by giving Gyles a much-needed cooking lesson! To surprise his wife this Valentine's Day, Gyles will be attempting to whip up Clodagh’s deliciously warming butternut squash and coconut soup, topped with heart-shaped croutons. But will Gyles’ soup pass the taste test?
Butternut squash soup
Serves: 4-6
Ingredients
2 tbsp of olive oil
1kg butternut squash, skinned, deseeded and cut into 2 inch pieces
1 tsp ground cumin
1 tsp garam masala
2 garlic cloves, crushed
200g onions, chopped
Sea salt and freshly ground black pepper
700ml hot vegetable stock / broth
300ml coconut milk
50g coconut flakes
For the heart shaped croutons:
4 slices of thick white bread
Olive oil
Method
1. Place a heavy-bottomed saucepan over a medium heat and add the olive oil. Stir in the squash and cook for 10 minutes. Add the spices, garlic and onions and season with salt and pepper.
2. Cover, reduce the heat to low and leave to simmer, stirring occasionally, for about 5 minutes.
3. Stir in the stock and coconut milk and bring the soup to the boil. When the squash is tender the soup is ready to be blended using a food-processor or hand blender.
4. To make the heart croutons, pre-heated the oven to 180C/Gas 4. Using a 2-inch cookie cutter, cut out heart shapes from the bread slices. Brush each heart with olive oil, and sprinkle with salt and pepper. Place on a baking tray, and bake in the oven until golden brown, about 15 minutes.
5. Ladle the hot soup into warmed bowls, sprinkle coconut flakes on top and place 3-5 croutons on top of each soup.