Squash soup

• By Kenneth Zammit Tabona

The lemongrass, coriander and ginger lift this soup with their tangy taste.

For 6 people, you will need:

Two small squashes (peeled and cubed), two small onions (chopped), fresh ginger (grated), fresh lemongrass, fresh, coriander (chopped), salt, pepper, two cans of coconut milk, fresh coriander (chopped), butter.

Fry the onion in butter until it is translucent. Add the squash and cook for a few minutes, ‘sweating’ it with the lid on the pan, over a gentle heat. Pour in two glasses of water. Add the ginger and lemongrass, stir and leave the pot to simmer gently for 20 minutes. Use a blender to achieve a smooth consistency, then return the soup to the pan. Pour in the coconut milk and cook for a few more minutes. Serve the soup garnished with coriander.