For my brothers birthday this past weekend we checked out Lamesa Filipino Kitchen down on Queen West. Despite the power going out in the restaurant for a good 45 minutes I had the opportunity to try quite a few dishes from the Bangus & Mash Fish Cakes to the Ginataan Gulay.
After eating all the tasty food at Lamesa, I was inspired to make this Coconut Butternut Squash Soup. I hope you enjoy the unique flavouring of the soup just as much as I did.
- 2 medium sized butternut squash
- 2 medium size onions
- 2 cloves of garlic
- 2 tbsp olive oil
- a couple of sprigs of thyme
- 1 litre of chicken stock (your own or stock cubes)
- salt and black pepper to taste
- ⅓ cup coconut milk
- First roughly chop the squash, dispose of the seeds ( or roast them if you like) Chop up onion into large chunks, and crush the garlic.
- Put a small amount of oil into a roasting tin and throw in the squash, onions, garlic and thyme.
- Roast in a pre-heated oven for 30-40 minutes at 350 F, or until all the ingredients have a nice caramelised colour on them, but not burnt.
- Warm up the stock, and then put all of the roasted vegetables into a blender, with a couple of spoonfuls of the stock and blend.
- Depending on how thin or thick you like your soup, you can now add more stock, if you find that you have put too much stock in, it isn't a problem, just place the soup into a saucepan and slowly boil until the soup has reduced to the consistency that you want.
- Now all you need to do is add in the coconut milk and season with salt and pepper and serve. Enjoy with a nice wedge of crusty bread.