Coconut and butternut squash soup

with gruyere
Author: 
Mark Young
Serves: 
4 to 6
Prep time: 
40 mins
Cook time: 
45 mins
Ingredients: 
Ingredients:
  • 2 large leeks
  • 1 medium butternut squash or a small pumpkin
  • 1/2 head of celery
  • 3 cloves of garlic
  • 2 large carrots
  • 1 large onion, peeled
  • 1 teaspoon of butter
  • 1½ pints (850 ml) of vegetable stock
  • 10 fl oz (275 ml) of semi-skimmed milk
  • 1 small tin of coconut cream
  • 250g of gruyere cheese
Method: 
  1. First prepare all of the vegetables by slicing and washing the leeks in plenty of cold water to ensure all sand removed, chop the celery into 1cm pieces and also wash well.
  2. Then chop the onion followed by the peeled squash and carrots into 1 inch (2.5cm) cubes.
  3. Peel the garlic cloves.
  4. Now melt the butter in a large saucepan, add all the vegetables and the garlic, stir them well and add some salt. Pop a lid on and, keeping the heat low, allow the vegetables to sweat and release some of their juices for about 20 minutes.
  5. After that add the stock and the milk and a little freshly milled pepper, then return the lid and, still keeping the heat low let the soup simmer very gently for another 20 minutes.
  6. When all of the vegetables are soft (the carrots should slide of a knife when stabbed) use a hand blender to whiz to a smooth puree, be careful as the soup will be scalding hot so take extra care as you do this.
  7. Place the blended soup back into a clean pan and add the coconut cream and then adjust the seasoning if need be, warm the soup on a low heat, do not boil.
  8. To serve, grate the gruyere cheese and add to the hot soup just as you serve either by putting the gruyere into the bottom of the bowls you plan to use or straight into the saucepan, couple up with freshly baked bread for a hearty lunch.

Chefs Tip:

For a really silky smooth soup pass the blended soup through a fine sieve or a chinois if you are lucky enough to have one before putting back into the sauce pan to reheat you could also add a little double cream to the finished soup when the gruyere goes in for extra decadence.