Butternut Squash, Chile, and Coconut Soup
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
2 tbs light-flavoured oil
3 garlic cloves, roughly chopped
1 red chile, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground paprika
1 kg butternut squash, peeled, de-seeded and chopped
2 carrots, roughly chopped
7 oz/200 ml coconut milk
3 tbs fish sauce
2 tbs lime juice, to taste
extra coconut milk, to drizzle
1 red chile, finely sliced on an angle
2 tbs chopped coriander leaves
Heat the oil in a medium sized saucepan. Add the garlic and spices over medium heat for 1 minute until fragrant. Add the butternut squash and carrot and cook, stirring, over medium heat for a further minute. Add 1.5 litres water and bring to the boil, then reduce the heat and simmer for 25-30 minutes or until the vegetables are soft. Cool slightly and puree until smooth. Add the coconut milk, fis sauce and lime juice and season with sea salt to taste. Ladle into four serving bowls, drizzle with th extra coconut milk and dress with the chilli and coriander leaves. Enjoy!