25
Method:
1Add the oil to the Removable Vessel (7), fit the Lid (4), select Sauté Function (16) and press the Start/Stop
Button (23).
2After a minute, carefully add the butternut squash, stir with a wooden spoon to coat with oil and sauté for
3-4 minutes, stirring every so often.
3Add the onion, potato, garlic, ground cumin and red chilli, continue to sauté for a further 5 minutes stirring
occasionally.
4Stir in the ginger, coconut milk, lime juice and coriander.
5Add vegetable stock to the required level for the recipe, select Chunky Function (15), number of portions
and press the Start/Stop Button (23).
6Once ready season to taste and serve. If you would prefer a smooth soup select the Blend Function (19)
and press and hold the Start/Stop Button (23) until the desired consistency is achieved.
Note: potato thickens the soup. If you prefer to use less than we recommend the blended soup will be of
thinner consistency.
If 2 portions are blended the soup will be of medium consistency.
Butternut Squash, Chilli and Coconut Soup
2 portions 3 portions 4 portions
Preparation time: 15 minutes 15 minutes 15 minutes
Sauté: 10 minutes 10 minutes 10 minutes
Cooking time: 24 minutes 26 minutes 28 minutes
Setting: Chunky Chunky Chunky
Ingredients:
• 1 tbsp 1½ tbsp 2 tbsp olive oil
• 250g 375g 500g butternut squash, cut into
small cubes
• 50g 75g 100g onion, chopped
• 100g 100 -150g 150- 200g potato, finely chopped
• 1 2 3 garlic cloves, sliced
• ½ level tsp ¾ level tsp 1 level tsp ground cumin
• ¼ - ½ ½ - ¾ ½ - 1 large red chilli to taste,
finely chopped,
seeds removed
• ½ tsp ¾ tsp 1 tsp fresh ginger, grated
• 100ml 150ml 200ml coconut milk
• ½ ¾ 1 lime, juiced
• 5g 8g 10g fresh coriander, chopped
• Approx. 300ml Approx. 430ml Approx. 600ml hot vegetable stock
salt and pepper
