by Betty Bee
This silky soup is thick and creamy. Its exoticness comes from coconut milk and spices but it has a sharp and salty edge which comes from goat’s cheese melted into it. It is an unusual fusion of tastes and flavours in a bowl of creaminess.
1 kilo of peeled, chopped butternut squash
200 g log of goat’s cheese
200 ml coconut milk
2 teaspoons of turmeric
Place the squash in a pan with the coconut milk and water and turmeric, bring to the boil. Turn down the heat and then cook over a moderate heat for about thirty-five minutes until the pumpkin is soft.
Reserve 50 g of the goat’s cheese. Take the remaining cheese, dice it and place it in a blender with the contents of the pan and blend until smooth. Season to taste.
Dice the reserved goat’s cheese.
Reheat the soup, ladle into bowls and sprinkle with the goat’s cheese, savour it as the cheese melts.