Roasted Lemongrass Coconut Butternut Squash Soup

Do you ever get on the MTR in the morning and see everyone wearing masks and have the sudden realisation that it might be a good idea to take another form of transport? Cue a big pot of butternut squash soup which will hopefully keep the colds away.

Butternut squash is packed with Vitamin A, powerful natural anti-oxidant, and Vitamin C which might just help keep some of the colds away this winter.

Preparation Time: 30 minutes
Cooking Time: 1 1/4 hour
Serves: 2

1 butternut squash
1 head of garlic
5 shallots
Olive oil
Freshly ground salt and pepper

4 cups chicken stock
165ml coconut milk (save a little for drizzling on top)
2 Kaffir lime leaves
1 stem of Lemongrass
1/4 birds eye chilli
1/2 lime (juice)
Salt to taste

1/4 cup shelled pumpkin seeds
1 teaspoon olive oil
Freshly ground salt and pepper

1. Cut butternut squash in half and scoop out seeds, cut squash into 2.5cm slices and lay on baking paper lined tray.
2. Cut top off the head of garlic, place on tray.
3. Remove skin from shallots, place on tray.
4. Liberally drizzle olive oil over the squash, garlic and shallots.
5. Season with freshly ground salt and pepper.
6. Cook in oven at 180°C until the squash is soft (about 45 minutes)
7. Heat up chicken stock and coconut milk.
8. Scoop squash out of skin and squeeze garlic cloves out of head. Add to chicken stock.
9. Bruise lemongrass and tie in knot add to pot.
10. Add chilli.
11. Let simmer for about 30minutes.
12. Remove lemon grass and kaffir lime leaves.
13. Blend soup in pot with a hand blender.
14. Heat olive oil, pumpkin seeds and salt and pepper in skillet until the seeds start to pop.
15. Drain on piece of paper towel.
16. Ladle soup into bowl, drizzle coconut oil on top and sprinkle a few pumpkins seeds on top.

Enjoy!