Wedding soup recipe

So many people have asked for this soup recipe after we made it for Katy & Tim's wedding. I thought it was time I posted it here for all to see. It's a special family recipe because my mummy first discovered it and made it for us all to enjoy on a family trip we made to the Westonbirt Arboretum. A wonderful soup and a magical trip make for great memories.

Butternut Squash, Coconut, Crab & Chili Soup

Ingredients

3 tablespoons olive oil
2 medium onions, finely chopped
2 cloves of garlic, crushed
2 medium/1 large butternut squash, roughly chopped
2 sticks of lemongrass
2 pinches of chili flakes
1 litre vegetable stock
400ml coconut milk (approx. 1 can)
240g white crab meat, plus brine if using tinned (I’m pretty sure this is 2 small cans – cost £1 from Asda)
1 tablespoon fresh coriander, chopped
Salt and freshly ground black pepper

Method
1. Heat oil in pan, add onion, garlic and butternut squash, cook gently for 10 minutes.
2. Take stick of lemongrass, remove tough outer layer and bash with the back of a knife to release flavours.
3. Add chili flakes and lemongrass to pan and fry for 2-3 minutes.
4. Add stock, bring to boil, cover and simmer gently for 20 minutes until squash is tender.
5. Cool and remove lemongrass. Blend till smooth.
6. Return to pan, add coconut milk, crab and coriander. Season to taste.

Pretty simple really and it really is the very best soup I’ve ever tasted.