Barbara squash coconut soup with butternut tempura

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

Cooking Instructions

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.