Recipe by Eimear O’Donnell.
Cook Time: 15 minutes.
Prep Time: 30 minutes.
4 tbsp Donegal Rapeseed Oil infused with Chilli
1 onion, finely diced
2 cloves garlic, finely sliced
1 chilli, finely sliced
1 tbsp freshly grated ginger
1 can of creamed coconut
2 celery stalks, finely diced
1 butternut squash, peeled and diced
750ml vegetable stock
Sea salt and black pepper, to season
Lightly heat the Donegal Rapeseed Oil infused with Chilli in a deep saucepan until hot.
Add the onion, garlic, chilli and ginger and simmer until the onions are soft and transparent.
Add the creamed coconut and whisk to incorporate all the flavours.
Allow to simmer for a further 5 minutes before adding the remaining ingredients as well as the stock.
Cook over a medium heat until the squash is soft.
Blend and season to taste.