Turban Squash Soup 

Serves: 2

Prep: 20 min.

Cook: 30 min.

Ingredients

• 1 turban squash, seeded;
• 1 leek, thinly sliced;
• 1 sweet potato, peeled and diced;
• 2 tbsp.cooking fat;
• 3 1/2 cups chicken stock;
• ½ cup coconut milk;
• Fresh dill;
• Sea salt and freshly ground black pepper to taste;

 

Preparation

1. Remove the flesh from the squash. If you cut-off the top of the squash and then manually remove the seeds, it should then be easy to use a knife to remove most of the flesh from the squash.
2. Melt the cooking fat in a saucepan placed over a medium heat. Add the leek, sweet potato, and the flesh of the squash, and cook for about 5 minutes.
3. Add the chicken stock, cover, and let simmer until the vegetables are soft (about 30 min).
4. Transfer the vegetables and broth to a blender or food processor and purée.
5. Return to the pot and turn the heat down to low. Stir in the coconut milk and season to taste.
6. Serve with fresh dill to garnish.