Measurements for the ingredients are a guide. Depending on your taste, increase or decrease the spices. I use organic wherever possible. Cooking is a joy. Feel free to experiment.
Oil to cover the bottom of the pan
2 butternut squashes
1 inch piece of root ginger (peeled)
3 cloves of garlic
2 sticks of lemongrass
1 litre of vegetable stock (Saved water from cooking vegetables is good)
100 grams of creamed coconut
Chopped fresh coriander
Salt to taste
1. Chop the onions and sauté gently in oil (I use rice bran oil as it has a high smoking point) until they are soft. Add the root ginger, crush or chop the garlic and add. Crush the lemongrass with the back of a knife to release the oils and add whole. Stir.
2. Wash the squashes and cut into cubes discarding the seeds. If they are not organic peel them, otherwise the skin will soften and blend into the soup. Add to the pan with the vegetable stock. Bring the soup to a boil and add the creamed coconut, stir the soup until it is dissolved.
3. Simmer until the vegetables are soft. Add the fresh coriander and salt to taste. The blend or liquidise until you like the consistency. You may wish to add more stock if it is too thick for your liking!