25
Method:
1 Add the oil to the Removable Vessel (7), fit the Lid (4), select Sauté Function (16) and press the Start/Stop
Button (23).
2 After a minute, carefully add the butternut squash, stir with a wooden spoon to coat with oil and sauté for
3-4 minutes, stirring every so often.
3 Add the onion, potato, garlic, ground cumin and red chilli, continue to sauté for a further 5 minutes stirring
occasionally.
4 Stir in the ginger, coconut milk, lime juice and coriander.
5 Add vegetable stock to the required level for the recipe, select Chunky Function (15), number of portions
and press the Start/Stop Button
(23).
6 Once ready season to taste and serve. If you would prefer a smooth soup select the Blend Function (19)
and press and hold the Start/Stop Button (23) until the desired consistency is achieved.
Note: potato thickens the soup. If you prefer to use less than we recommend the blended soup will be of
thinner consistency.
If 2 portions are blended the soup will be of medium consistency.
Butternut Squash, Chilli and Coconut Soup
2 portions 3 portions 4 portions
P
reparation time: 15 minutes 15 minutes 15 minutes
S
auté: 10 minutes 10 minutes 10 minutes
Cooking time: 24 minutes 26 minutes 28 minutes
S
etting: Chunky Chunky Chunky
Ingredients:
• 1 tbsp 1½ tbsp 2 tbsp olive oil
• 250g 375g 500g butternut squash, cut into
small cubes
• 50g 75g 100g onion, chopped
• 100g 100 -150g 150- 200g potato, finely chopped
• 1 2 3 garlic cloves, sliced
• ½ level tsp ¾ level tsp 1 level tsp ground cumin
• ¼ - ½ ½ - ¾ ½ - 1 large red chilli to taste,
finely chopped,
seeds removed
• ½ tsp ¾ tsp 1 tsp fresh ginger, grated
• 100ml 150ml 200ml coconut milk
• ½ ¾ 1 lime, juiced
• 5g 8g 10g fresh coriander, chopped
• Approx. 300ml Approx. 430ml Approx. 600ml hot vegetable stock
salt and pepper
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