Читать книгу Skinnytaste Cookbook - Gina Homolka - Страница 49

Serves 6

I get inspiration for my soups from the fresh produce available as the seasons change. Butternut squash is wonderful when roasted with nutmeg and cinnamon. I then balance out the sweetness with sautéed shallots and purée the whole thing until it’s creamy and velvety. I had an ‘aha’ moment when I was trying to think of a good garnish for the soup. I just happened to be making Coconut Chicken Salad (here) for lunch while testing this recipe when it hit me: toasted coconut!

1.2kg peeled and seeded butternut squash, cut into 4cm cubes, from 1 whole

¾ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

6 tablespoons sweetened coconut flakes*

1 tablespoon coconut oil

¼ cup (30g) finely chopped shallots

2¼ cups (500ml) good-quality low-salt vegetable stock,* plus more as needed

1 cup plus 2 tablespoons (275ml) light tinned coconut milk

¾ teaspoon sea salt

Freshly ground black pepper

*Read the label to be sure this product is gluten-free.

Preheat the oven to 190°C/170°C fan/Gas 5.

Put the squash on a large baking sheet. Toss with the cinnamon and nutmeg, cover with foil and roast until tender, 40 to 50 minutes. Allow to cool. (Reduce the oven temperature to 180°C/160°C fan/Gas 4.)

Spread the coconut on a baking sheet and toast in the oven, stirring every 2 minutes, until golden, 6 to 8 minutes. Allow to cool.

Heat a large nonstick pot over medium heat. Add the coconut oil and shallots and cook, stirring, until tender, 5 minutes.

Add the roasted squash to the pot with the shallots. Add the stock and 1 cup of the coconut milk and simmer for about 5 minutes. Using a hand blender or a regular blender in batches, purée the soup until smooth. Add more stock if needed and simmer for 2 to 3 more minutes. Season with salt and pepper.

To serve, ladle the soup into bowls and top each with 1 tablespoon toasted coconut and 1 teaspoon coconut milk.