Seasonal Soup

Before I forget Hippy Burpday Matron

Whilst I was travelling I encountered many styles and flavours from all my hosts.

Japanese / Thai / Chinese / German / Aussie ???

But the wonderful sea food restaurant owned and managed by a friend of HKH called Martin was without doubt the tops.

Something I’m never likely to experience again.

So it got me thinking what can I come up with for a soup that will suit the palettes of my hosts.

Butternut Squash, Crab & Chilli is the result.

Serves 4

1 1/2 tablespoons Olive Oil
1 Medium Onion , finely chopped
1 Clove Garlic , Crushed
1 Medium Butternut Squash , roughly chopped
1 Stick Lemongrass
Pinch of Chilli Flakes
500ml veggie Stock
140ml Coconut Milk
120g ( 4 1/4 oz.. ) White Crab plus brine if using tinned
1 Tablespoon Fresh Coriander , chopped

Freshly Cracked Black Pepper

Squeeze Of Lime

Heat oil in the pan , add onion , garlic , butternut squash , cook gently approx. 10 mins.

Peel the tough outer skins of the lemongrass , bash and bruise to release the oils then add this with the chilli flakes to the pan and fry approx. 10 mins

Add the stock , bring to boil , cover and simmer gently until squash is cooked.

Cool a little and remove the lemon grass.

Blend until smooth.

Add coconut milk, crab meat and most of the coriander.

Season to taste , reheat for approx. 5 mins.

Add a squeeze of lime to taste , sprinkle with remainder of coriander and serve.


FAO : Junya & Thomas : Maybe Kaffir Lime leaves could be added with the lemon grass.

FAO : HKH : It’s something different for you to try out on Martin when you next host him.

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