Darts Farm

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

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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

Roasted Butternut Squash and Celeriac Soup with Fresh Coriander and Coconut Image 2

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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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