Recipe of the Quarter

Butternut and Coconut Soup

Enjoy this delicious soup from Singita's South African lodges: Boulders, Ebony, Lebombo and Sweni:

• 1 T cooking oil
• 1 white onion, finely chopped
• 2 leeks, finely sliced
• 1 large butternut squash, peeled and cubed
• 1 quart chicken stock
• 1 can (approximately 2 cups coconut cream)
• 5 T butter
• Salt and pepper to taste
• Croutons to garnish

Sauté onion, leek and garlic in a heavy-based pot until soft and transparent. Add butternut, chicken stock and coconut cream. Bring to the boil while stirring and reduce heat. Simmer for about 30 minutes or until reduced by about two-thirds; check that butternut is well cooked and falling apart. Allow to cool and process in a blender; add butter and seasoning. To serve, heat the soup and garnish with croutons.