21
Method:
1 Heat the olive oil in a large pan and fry the butternut squash for 2-3
minutes, stirring occasionally.
2 Add the onion, ground cumin, chilli and garlic; continue to cook for
a further 5 minutes until the ingredients begin to soften.
3 Add all the remaining ingredients, bring up to the boil, then cover
the pan with a lid, reduce to a simmer for approximately 30 minutes
or until the vegetables are softened.
4 Leave to cool slightly.
5 Place half the soup into a large measuring jug and pour the
remainder into the blender jug. Fit the lid.
6 Blend the soup on low speed (1-2) for approximately 15 seconds
and then pour back into the pan. Repeat the above with the
remaining soup.
7 Reheat the soup, season to taste and serve.
Ingredients:
• 2 tbsp olive oil
• 600g butternut squash,
peeled, de-seeded and cubed
• 100g onion, roughly chopped
• 1tsp ground cumin
• 1 red chilli, chopped, seeds re-
moved if milder flavour desired
• 3 garlic cloves, sliced
• 1tsp fresh ginger
• 500ml vegetable stock
• 200ml coconut milk
• Juice of 1 lime (2 tbsp)
• 10g fresh coriander leaves
Butternut squash, chilli and coconut soup
Preparation time: 10 minutes
Cooking time: 40 minutes
Setting: Manual
Serves: 4
Yield: 1.4 litres
Method:
1 Melt the butter in a large saucepan and add the leeks and onion.
Gently cook without colouring for 5-10 minutes, stirring
occasionally with a wooden spoon.
2 Add the potatoes, stock, herbs and seasoning, bring to the boil,
cover and simmer gently for 30 minutes or until tender.
3 Allow to cool slightly and then carefully pour half of the soup into a
measuring jug and the remainder into the Blender jug.
4 Use low speeds to blend for a few seconds. Use the pulse setting
in short bursts to achieve the desired consistency. Blending time
should be around 20 – 30 seconds.
5 Pour the blended soup back into the pan and repeat the above with
the remaining soup. Check the seasoning, reheat, garnish with a
few snipped chives and serve with crusty bread.
Ingredients:
• 25g butter
• 2 medium leeks (320g),
washed and sliced
• 1 small onion (125g), peeled
and finely chopped
• 560g peeled potatoes, thinly
sliced
• 1.2 litres vegetable stock
• 1 level tsp mixed herbs
• 1 level tsp salt
• Black pepper
Garnish:
A few chives
Leek and potato soup
P
reparation time: 5 minutes
C
ooking time: 35 minutes
Setting: Manual
S
erves: 4-6
Yield: 2 litres
Manual Soup & Sauces
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