Sri Lankan Squash Soup

In collaboration with Keithcooks_

Serves 4

Cooking Time: 1 hour

Ingredients

• 1-1.5kg Squash (I used Turks Turban)
• 400ml Coconut Milk
• 1 tbsp @angusandoink Sri Lankan Curry Seasoning
• 100g Fresh Coriander, finely chopped
• 1 red chilli, diced (optional)

Method Preheat oven to 200c

1. • Cut squash in half and scoop out seeds. Place in a roasting tin skin side up, pop in the oven and roast for 45 minutes.
2. • Remove from oven and scoop out the flesh, transferring it to a saucepan.
3. • Discard any seeds and mash the flesh to make a smooth purée. 1
4. • Pour in coconut milk and stir in the @angusandoink seasoning. Simmer over a medium heat for 10 minutes then stir in chopped coriander before serving.
5. • Garnish with fresh diced chillies for some extra heat (optional).

*You can roast and purée the squash in advance and store it in an airtight container in the fridge for a few days. .