Ingredients

Method

• 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

Ingredients

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.