A different take on a traditional butternut soup. The sambal elevates the soup, so give it a try!
Add generous amounts of the Toasted Coconut Sambal, toasted flaked almonds and some lime wedges on the side.
What you'll need:
Food Processor for the sambal
Hand blender for the soup
1.5kg butternut, peeled and diced
1 large onion diced
2 tablespoons lime juice
zest of 1 lime
2 tablespoons freshly grated ginger
2 tablespoons soya sauce (Tamari)
3 garlic cloves minced
1 deseeded red chilli (opt)
2 lemon grass sticks, outer leaves removed and bashed
250ml veggie stock
400g coconut milk
2 tablespoons coconut oil
1 cup desiccated coconut
20g coriander leaves
zest of lime
Add the coconut oil to a med pot and add the onions and cook on a medium heat with the lid on until the onions are very soft.
Add the garlic, ginger, chilli and stir till fragrant – 2minutes
Add the butternut, coconut milk, stock and based lemongrass, the liquid should cover the butternut, and bring to a soft simmer, cover and simmer for 12-15min or until the butternut is very soft and falling apart.
Remove the lemon grass. Add the tamari (soya sauce) and 1 tablespoon of the lime juice – blend with your hand blender until completely smooth, adjust the seasoning by adding some lime zest, or juice or soya sauce.
SAMBAL: Pre-heat oven to 180c, place your desiccated coconut on a baking tray and lightly toast for a few minutes until golden – remove. Making sure your coriander is 100% dry, add your toasted coconut and coriander in your food processor with a pinch of salt and pulse until you have a bright green sambal – season to taste with some lime zest – it can be kept stored in the fridge for up to a week.
Reheat the soup and serve with the toasted sambal
TOP TIP: When preparing herbs, always pick the leaves from the stalks, I freeze the stalks in little bags in the freezer ready to add to stocks.