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LORRAINE PASCALE HOME COOKING MADE EASY Roasted butternut squash soup with chilli and ginger www.lorrainepascale.com ellasbakehouse.co.uk www.amazon.co.uk Ingredients One butternut squash One clove garlic One onion Splash olive oil Knob of butter One regular chilli 1cm chunk fresh ginger 900ml chicken stock Half a lime One tablespoon tinned coconut milk One sprig coriander Salt and pepper to taste This is a great simple and warming recipe that suits all occasions from a snack to a full meal if accompanied by some chunky bread. To start Lorraine chops her butternut squash in half long ways and removes the seeds. She slashes criss-crosses into the flesh of both halves, drizzles with olive oil and seasons with salt and pepper. Lorraine places an unpeeled clove of garlic into the hollow of one of the squash halves and roasts everyting in an oven at 190 degrees C for around 30 minutes. While the butternut squash and garlic is roasting, Lorraine finely chops her onion and adds to a hot pan of olive oil and butter, where she lightly fries them for 10-15 minutes until soft but not brown. After 30 minutes, Lorraine takes the squash out of the oven and scoops the flesh out of the skin, and places it into the pan with the onions. Lorraine finely chops and de-seeds a regular chilli and adds about half to the pan along with the fresh ginger which she greats finely. Before mixing together Lorraine adds 900ml of chicken stock (vegetable stock would be fine, and you can use your
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