Maxima Squash Soup with Coconut Milk & Lime
Servings: 4 persons
Ingredients
- 1 Maxima squash cubed (around 800 gr)
- 1 garlic clove
- 1 small onion
- 300 ml of coconut milk as thick as possible
- 2 tsp of turmeric
- 3 bay leaves
- 1 lime
- 1 tbsp sweet vinegar cider, rice, apple
- 1 tsp of salt
- 1 Espelette pepper
- 1 tbsp of olive oil
- Crushed non-salted pistachios
Instructions
- Chop the onion and peel & slice the garlic. Sauté in a saucepan with turmeric and olive oil for 5 minutes.
- Meanwhile, remove the seeds from the squash, peel and cut into pieces.
- Wash the lemon and take two strips of peel with a peeler.
- Add squash, zest, bay leaf, salt, vinegar and fry for 3 minutes.
- During this time, bring to the boil 400 ml of spring or mineral water.
- Pour boiling water and coconut milk into the casserole. Cover and simmer for 20 minutes. Remove the bay leaf, mix.
- Add some lime juice. Serve hot or cold, with toast of country bread topped with very fresh goat cheese, or drop a grated raw squash lightly seasoned with lime and olive oil in the center of the plates and sprinkle with crushed unsalted pistachios.
- Tip: You can replace lime with orange.
- Tips: can use frozen ready-to-use chopped garlic and onion, as well as coconut milk.