Roasted Squash, Coconut, Chilli Soup: Donal Skehan
Roasted squash produces wonderful soups with a velvety consistency when blitzed smooth. The addition of coconut milk adds a creamy and exotic flavour, but if you don’t want to use it, you could replace with vegetable stock. This is a warming soup, ideal in autumn and winter. Serves between four and six people.
Food
• 26 Feb 18
