An old favourite gets an Oriental twist.
1 kg butternut, peeled and cubed
2 Tbsp (30ml) olive oil
2 Tbsp (30ml) honey
Salt and freshly ground black pepper
2 onions, chopped
1 Tbsp (15ml) ginger, grated
1 stalk lemongrass, peeled and finely chopped
3 Tbsp (45ml) Thai red curry paste
2 cups (500ml) chicken or vegetable stock
1 cup (250ml) coconut milk
Soy sauce and freshly ground black pepper to taste
15g coriander, roughly chopped
Pre-heat oven to 200°C. Line a roasting tray with baking paper and place the butternut on the tray. Drizzle with olive oil and honey and season with salt and freshly ground black pepper. Roast in oven for about 25 minutes until soft and caramelized. Remove from oven and set aside.
Heat a pot with a little more oil and add the onions, ginger and lemongrass. Sauté until all the flavours have released and then add the curry paste and continue to fry for a few more minutes.
Add the butternut to the pot along with the stock and coconut milk and bring to the boil. Simmer for about 5 more minutes before blending into a smooth soup. Season with a little soy sauce and stir in the chopped coriander just before serving.
Try an off-dry Riesling – the wine’s acidity cuts through the creaminess of the coco-nut milk and a bit of sweetness will allow the wine to compete with the dish’s heat and spice.