This seasonal recipe from the girls at Terre Kitchen is bursting with colour and offers a spicy kick to wake diners out of hibernation. As the girls say: “It pairs extremely well with woolen socks and warm embraces.”
Try it for yourself with the recipe below.
Ingredients
(Serves 4)
- 2 tbsp coconut oil;
- 1 tsp black mustard seeds;
- 2 medium onions, finely chopped;
- 4 cm piece of ginger, peeled and finely chopped;
- 1 red chilli, de-seeded and finely chopped;
- 1 medium butternut squash, peeled, de-seeded and cubed;
- 1 tsp harissa paste;
- 1 tsp red Thai curry paste;
- 600 ml vegetable stock;
- 400 ml coconut milk;
- Olive oil;
- Handful of coriander leaves, roughly chopped;
- Handful of flaked almonds;
- Salt and pepper, to taste;
- 2 tbsp lime juice;
- Chilli flakes.
How to make it
Heat coconut oil in a pan. Add the mustard seeds. When they begin to quiver, add the onions and sweat for 5 minutes. Add the ginger and the chilli and sweat for 3 minutes.
Add the squash and continue sweating for 3 minutes.
Add the harissa and the red curry paste. Add the stock, bring to boil and cook for 10 minutes.
Add the coconut milk and cook for another 15 minutes.
Blend the soup. Add more water if the soup is too thick for your liking. Season according to taste.
In a separate skillet, heat up the olive oil. Add the coriander leaves and fry until crispy, but not burnt.
Remove the coriander leaves, place them on kitchen paper and pat them dry.
Add the flaked almonds in the pan and toast them.
Serve the soup topped with the flaked almonds, coriander crisps, a drizzle of lime juice and a sprinkle of chilli flakes.
Every month Luxembourg foodies Gintare Parulyte and Antje Taiga Jandrig share a mouth-watering recipe from their blog, Terre Kitchen, with Delano readers.
Check out previous recipes below.