Ingredients
- 1 large butternut squash
- 2 tablespoons coconut oil
- 4 garlic cloves (unpeeled)
- 500 mL vegetable broth
- 1 can of coconut milk
- 2 tablespoons freshly grated ginger
- 1 hefty tablespoon tomato paste
- 2-4 pieces of lemongrass
- 1/2 tablespoon salt
For garnish:
- dallop of créme fraîche
Preparation
Preheat the oven to 350° F/176°C. Cut butternut squash in chunky pieces. Scoop out seeds and discard. Brush each piece inside and out with about 1 1/2 teaspoons of the coconut oil. Salt and pepper. Add garlic cloves. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh.
On low heat, add broth, coconut milk, ginger and tomato paste.
Add flesh of butternut quash and garlic (skins removed). Allow to cool slightly.
Transfer the mixture to a blender in batches and purée.
Transfer the purée back to stove over simmering heat. The liquitity depends upon the thickness of your coconut milk. If you prefer a more liquid version, add more broth. Add lemongrass. Simmer for 30 minutes.
Remove lemon grass. Add salt. Mix.
Garnish with a dallop of créme fraîche and serve.