Coconut Squash Soup with Chilli Oil and Chopped Peanuts
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 29mins
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- Serves
- 4
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- Calories
- 391
This Thai style soup is sweet, spicy and vibrant. The extra garnish is optional but highly recommended.
recipe updated Oct 25, 2022
Ingredients
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- Ginger
- 10 g
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- Fresh chili
- 1
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- Butternut squash
- 600 g
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- Onion
- 150 g
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- Coconut oil
- 1 tablespoon
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- Peanut oil
- 1 tablespoon
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- Garlic clove
- 2
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- Ground cumin
- 1 teaspoon
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- Ground coriander
- 2 teaspoons
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- Cayenne pepper
- ¼ teaspoon
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- Salt & pepper
- 1 pinch
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- Vegetable stock
- 550 g
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- Coconut cream
- 100 g
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- Coconut cream
- 4 teaspoons
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- Chili oil
- as needed
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- Peanuts
- 4 teaspoons
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- Cilantro
- 4 tablespoons
Tools
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kCook Multi
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Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit max blade to kCook bowl
- Add coconut oil and peanut oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 120°C, speed 3
- Then add ginger and fresh chili to the kCook bowl
- Turn direct prep attachment to position 1
- Slice butternut squash and onion into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add garlic clove, ground cumin, ground coriander, cayenne pepper and salt & pepper to the kCook bowl
- Cook with filler cap removed - 2 min, 120°C, speed 3
- Then add vegetable stock and coconut cream to the kCook bowl
- Cook with filler cap fitted - 20 min, 98°C, speed 3
- Blend with filler cap fitted - 2 min, speed 12
- Serve
- Garnish with coconut cream
- Drizzle with chili oil
- Sprinkle with peanuts
- Garnish with cilantro