Squash Soup

This is what's on the menu today! Something easy, tasty, and healthy!

The lemongrass, coriander and ginger lift this soup with their tangy taste.

Ingredients:

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),

salt, pepper,

two cans of coconut milk,

butter.

Method

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.