Squash doesn't need much to make it flavoursome but with turmeric, tahini and coconut milk, it is something of a taste-sensation. I’ve made this so many times with stock but when adding coconut milk, like with anything, the texture becomes richer. I've used hibiscus Ibiza sea salt to add the purple glow but some toasted seeds or nuts work too.
- 1 large butternut squash
- 1 onion
- 3cm ginger
- 2 cloves garlic
- 2 tablespoons coconut oil or ghee
- 1 teaspoon cumin
- 3/4 teaspoon turmeric
- 1 tin of coconut milk
- 750ml vegetable stock (or chicken stock)
- 2 tablespoons tahini
Finely chop the onion, ginger and garlic and add to heated coconut oil. Add a little water to get the mix steaming and soft.
Whilst this is on the go, peel and chop the squash into small chunks. Add to the pan, along with the seasoning, cumin and turmeric and leave for 5 minutes. Add the coconut milk and stock and bring to the boil, then reduce the heat and let it simmer until the squash is soft. This should take around 20-25 minutes.
Once the squash is soft, allow to cool a little before transferring into your blender; I use a vitamix.
Add the tahini and blend. Here, according to your texture preference, you can add a little more boiling water. Add the hibiscus salt and stir.