Asian style butternut squash and sesame oil soup

Name: Asian style butternut squash and sesame oil soup
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 medium sized butternut squash; 1 large red onion; 3 cloves garlic; 2 tablespoons sesame oil; 1 tablespoon soy sauce; Lemon zest and juice; Handful fresh coriander; 1 spicy red chili; 2 cm fresh ginger; 50 g double cream or unsweetened condensed milk

Saj @cook_23930268

London

Asian style butternut squash and sesame oil soup

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Ingredients

40 mins

4 servings

1medium sized butternut squash
1large red onion
3 clovesgarlic
2 tablespoonssesame oil
1 tablespoonsoy sauce
Lemon zest and juice
Handfulfresh coriander
1spicy red chili
2 cmfresh ginger
50 gdouble cream or unsweetened condensed milk

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Steps

40 mins

1

Chop the butternut squash into 2cm size cubes and roughly dice the onion, garlic. In a baking tray, massage the butternut squash cubes with a generous amount of olive oil, half the sesame oil, a big splash of soy sauce the diced onions, garlic and chili and ginger. Put these in the oven/ roasting machine to roast until the squash is soft.
2

Once the squash mix is roasted, add this to a blender along with lemon juice and zest, milk/ cream,, cup of water and 3-4 blocks of ice. Blend until it is smooth and creamy, add more double cream/ water depending on how you like the consistency. Flavour further depending on your tastes and season with salt.
3

Once the soup is ready, serve it in a soup bowl and garnish with a poached egg and coriander oil.