Head chef Sam Edwards

Made By Bob

Unit 6, The Cornhall, 26 Market Pl, Cirencester, Gloucestershire GL7 2NY

01285 641818

Something to cheer up a wintery night

Winter warming butternut, chilli and coconut soup

Ingredients-

2 red onions

5 cloves garlic

Knob of ginger (equal quantity to garlic)

1 stick of lemongrass

1 red chilli (depending on spice preference)

Small bunch of coriander

1 butternut squash

1 can of coconut milk

Splash of fish sauce

Pinch of sugar

Salt

Dice squash and roast on 180 for 20 mins until sort but not too coloured. Meanwhile slice onions, chilli, ginger, garlic, lemongrass and stalk of coriander and salt Warm a pan with a splash of vegetable oil and sweat off ingredients until translucent and sort, add a little water if anything sticks. When squash is cooked add to pan with water or chicken stock to cover and simmer for 30-40 mins stirring regularly until everything is almost pureed. Add coconut milk and a splash of fish sauce to season with salt and sugar (to balance the heat of the chilli) if needed and blend until smooth and creamy. Finish with chopped coriander leaves and a swirl of coconut milk.

Tip: Don't let the water or stock reduce too much whilst cooking so soup does not become too thick.