Dairy free Archives

Chops recipes

Pan-fried lamb rib chops with caper dressing and grilled smashed potatoes

15 minutes

Barbara squash coconut soup with butternut tempura

Serves 4-6

Difficulty Easy

Ingredients

1 onion, chopped
2 tablespoons sunflower oil
2 tablespoons fresh ginger, chopped
1 kg cubed peeled Barbara squash
3 cups vegetable or chicken stock
1 can coconut milk

For serving:

Ribbons of butternut
Tempura and shredded ginger

Method

Gently soften onion in the oil. Stir in chopped fresh ginger. Add squash and a little seasoning. Cover, leave to sweat for 5 minutes and then pour in stock and coconut milk.
Cover and simmer for about half an hour or until the squash is very tender. Blend until smooth, then check seasoning and reheat. If necessary, thin down with more stock. Garnish with ribbons of butternut tempura (see page 124) and shredded ginger.

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Barbara squash coconut soup with butternut tempura

Barbara squash coconut soup with butternut tempura

Ingredients

Method