Now that the seasons are changing & the cooler weather is not too far away, why not try this really hearty & warming soup…

Butternut Squash Laksa








Serves 6-8


4 Lime leaves

600g Butternut Squash peeled & chopped into 1 cm cubes

3 red chillies, deseeded & cut into thin slices

2 lemon grass sticks, chopped

1 bunch fresh coriander

1 large thumb size piece of fresh ginger, chopped finely

3 cloves garlic, peeled & chopped finely

1 teaspoon cumin

1 teaspoon Chinese five spice

2 tablespoons coconut oil

1 large onion, peeled & thinly sliced

2 sticks celery, thinly sliced

200g brown whole rice

500ml Good quality organic vegetable stock

750ml organic coconut milk


Using a food processor blend the chillies, ginger, garlic, lemongrass, coriander stalks (keeping the leaves to one side), Chinese five spice and cumin into a paste (remove & discard any stringy bits).

In a saucepan heat the coconut oil, add the celery & onions and cook gently for about 5 minutes then add the paste & cook for a further 10 minutes.

Add the rice & lime leaves and mix well, add butternut squash and stock, bring to the boil and simmer for about 15-20 minutes or until the rice is almost cooked, then add the coconut milk, bring to the boil and then simmer until the rice is cooked, approx. 5 minutes. Remove the lime leaves, season to taste & add the roughly chopped coriander leaves and serve.