Spicy squash and coconut soup

The weather got rather chilly in the last couple of days. I don't know about you but at times like this I crave for hot soups.

Below is my quick and easy spicy squash and coconut soup.

Serves 4

Ingredients

1 tbsp vegetable oil
2 shallots, finely diced
2 cloves of garlic, chopped
3cm long ginger, peeled and finely diced
1 medium sized butternut squash, peeled and chopped into cubes
Salt and pepper
1 pinch of medium chili powder
1 tsp of garam masala
200ml vegetable stock
400ml can coconut milk
1 tbsp dark brown sugar
Lime juice to taste (approx 1/2)
To garnish: freshly grated lime zest, fresh coriander leaves, fresh red chilli slices, crushed pistachio kernels

Method

Heat the oil in a large pan, add the shallots, garlic and ginger and fry on medium heat until the mix is cooked and soft. About 5 minutes.

Add the squash, stir continuously. Season it with salt, pepper, chili powder and garam masala. Once it's hot add the vegetable stock, coconut milk and the sugar. Cook under a lid on low heat for about 20 minutes or until the squash and the rest of the vegetables are cooked. Blend it with a hand blender until completely smooth and looks shiny. Garnish the top with grated lime zest, coriander leaves, red chilli slices and crushed pistachios.

Enjoy!