The lemongrass, coriander and ginger lift this soup with their tangy taste.
2 small squashes (peeled and cubed),
2 small onions (chopped),
1/2 tsp fresh ginger (grated),
1/2 tsp fresh lemongrass,
1 tsp fresh coriander (chopped),
two cans of coconut milk,
Fry the onion in butter until it is translucent.
Add the squash and cook for a few minutes, ‘sweating’ it with the lid on the pan, over a gentle heat.
Pour in two glasses of water.
Add the ginger and lemongrass, stir and leave the pot to simmer gently for 20 minutes.
Use a blender to achieve a smooth consistency, then return the soup to the pan.
Pour in the coconut milk and cook for a few more minutes.
Serve the soup garnished with coriander.