Butter-nut me better

I'm not very gracious when I'm ill. In fact, I'm a grouch. So, before I fill this post with self- pity, let me share with you this delicious recipe that helped me feel a whole lot better. It's comfort just looking at it.

Lime-y Butternut Soup with Ginger and Coconut

Adapted from Reuben's Cooks. The garnish of thinly sliced chillies, lemon peel and spring onion really offers depth of flavour.

• 1 tablespoon olive or peanut oil
• 1 onion, roughly chopped
• 1 clove peeled garlic, roughly chopped
• 2cm fresh peeled ginger, roughly chopped
• 1 big-ish butternut, peeled and cubed
• 1 orange sweet potato ( about 250- 300g) peeled and cubed (You can get it in Fruit and Veg City these days, how cool is that) 
• 4 stalks lemongrass, inner core finely chopped
• 700ml vegetable stock (if you don't have home- made, for crying out loud, don't use a stock cube- just use water instead) 
• 400ml coconut cream (use coconut milk if you want it less rich) 
• salt and freshly ground black pepper
• 2 limes
• zest of 1 lemon
• 2 big red chillies
• 2 big green chillies
• 2-3 spring onions, thinly sliced at an angle

1. In a large saucepan, heat up the oil over medium heat and fry the onion for about 3 minutes. Add the ginger and garlic and fry for another five minutes or so until golden. 
2. Add butternut, sweet potato and lemongrass and cook for another few minutes, stirring and picking up and caramelized bits on the bottom. 
3. Add the vegetable stock or water and simmer until butternut is just cooked, about 25 minutes. 
4. Place soup in blender with coconut cream and blitz. You may have to do this is two batches. 
5. Slice the chillies in half lengthwise and remove the pips. Now cut into thins strips. Blanch in boiling water and then refresh immediately in ice- cold water. Peel the lemon with a thin peeler, and use a knife to remove the white pith. Slice into thin strips. Blanch and refresh, and set aside for garnish. 
6. Just before serving soup, heat up and add the juice and zest of the limes. Season to taste. 
7. Ladle into hot bowls and carefully place the sliced chillies, lemon zest and spring onion on top.