Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Roasted Butternut Squash and Celeriac Soup with Fresh Coriander and Coconut

Roasted Butternut Squash and Celeriac Soup with Fresh Coriander and Coconut

Enjoy this seasonal recipe for the perfect winter warmer!

Difficulty:
Prep time: 10 minutes
Cook time: 35 minutes
Serves: 4
Roasted Butternut Squash and Celeriac Soup with Fresh Coriander and Coconut Image 1

Ingredients

400g of celeriac peeled and cubed

1kg of butternut squash peeled, seeded and cubed

1 small onion, roughly chopped

1 stick of celery, roughly chopped

1 clove of garlic, roughly chopped

2 pints of chicken or vegetable stock – we recommend…

Sprig of coriander (leaf and stalk)

100ml of coconut milk

Olive oil

Salt & pepper

Method

Place the cubed butternut squash and celeriac on a baking tray, drizzle with olive oil and roast on 200˚C for 12-15 minutes.

Put the onion, celery and 2 tablespoons of olive oil into a saucepan and fry for 5 minutes. Add the garlic and the roasted butternut squash and celeriac and fry for a further 2 minutes.

Add the stock and bring to boil. Simmer for 10 minutes.

Add coconut milk and coriander and blend to a smooth consistency. Season to taste.

Chef's tip:

For the finishing touch, add a spoonful of crème fresh and freshly cooked croutons.


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