Ginger is still a running theme or obsession of mine currently, so there you go: another ginger recipe but fiery this time and velvety, and so perfectly suited to the cold spell we are having in London at the moment… Will it snow? Will it not?!
- Butternut squash
- Ginger and lemongrass stock by Maggi
- 200 ml of hot water
- 100ml of coconut milk
- 5og of coconut cream
- 50g of soya cream
- Fresh red chilli ( to taste)
- Coriander to sprinkle
Slice the squash in large chunks and take all seeds out but do not peel it- This last step is much easier to take after roasting! No sweat! Take the easy route for once… You can also roast it whole in the oven and chop later, as in my picture!
Roast the sliced squash with a bit of olive oil- I use Olivio at the moment.In a hot oven under grill for 20 min should do. Take the opportunity to roast other roots vegetables or pepper and aubergines at the same time – you can always use those in salads or couscous later!
Peel the butternut slices when ready and soft.
Mix them in the food processor with the stock, boiling water and all the other ingredients – but do be careful with the chilli: you want a gentle kick, not a huge explosion!
If using a Thermomix, get it to heat at the same time as you chop (100°C/speed max/5 min).
Dilute with the cream and coconut milk especially if you find it too strong or too thick: it should be served creamy though, not watery.
Serve hot with a sprinkle of coriander.
While you sip, feeling virtuous and engaged, there is still time to write your New Year resolutions : Why not change the world this year?! One step at a time. Be bold!!! There is much that needs doing… Ok, more soup and wholesome food might be a good start; some exercise will not kill you; but do not stop at that, go further: the future is ours! Lets be ambitious. Lets save the world this year. I mean it. Find a platform, a charity, a movement and go with it. And above all: choose your motto!
No wars, no drugs, no hunger.
It feels good already just saying it.