I use my Thermomix for this soup but you can simply use a blender. It works as well.
600 gr squash peeled, deseeded and cut in cubes
2 garlic cloves
2 normal shallots
2 lemongrass sticks, finely sliced
2 TBS sunflower oil
a thumb-sized piece of fresh ginger, peeled. Can be grated or finely sliced
1 small red chilli deseeded and roughly chopped
3 TBS of soy sauce
a big handful of fresh coriander
salt and pepper
400 ml light coconut milk
400 ml vegetable stock
a handful of cashew nuts, toasted and crushed
lime juice to taste
one TBS per bowl of omega mix (sunflower seeds, pumpkin seeds, linseeds)
Step 1Heat the oven to 200° (th.6). Toss the squash with the oil, shallots, ginger, lemongrass, roughly chopped chilli and garlic in a roasting tin. Cover tightly with foil and roast for one hour until tender.
Step 2Put half the vegetables in the coconut milk, cover and blitz until very smooth. Pour into a large pan over a low heat. Bring to a boil the vegetable stock and the coriander then blitz the remaining vegetable mixture with it. Add this to the preparation stir well and gently bring to a boil, stirring often. Simmer gently tor 5 minutes, season to taste with soy sauce, pepper salt and lime juice. Divide the soup between warmed bowls add toasted cashews and the omega mix.