Ingredients
- 2 large yellow squash
- zest and juice of 1 lemon
- 3 tablespoons olive oil
- 1 teaspoon turmeric
- 5 cups vegetable or chicken broth
- 1 can of coconut milk
- 1 teaspoon of anchovy paste (optional)
- salt and pepper
Instructions
1. Wash the yellow squash,
and then finely dice them.
2. Heat oil then add the
turmeric and make a small paste. Put squash into a pan with the lemon zest and anchovy
paste, stir to coat, then cook on a gentle heat for about 5 minutes, stirring
occasionally, until they've slightly softened.
3. Pour in the broth and lemon
juice. (I make up some bouillon with water; you could use vegetable or chicken broth
if you prefer). Cook covered, for 10-20 minutes or just until the squash is tender.
4. Add the coconut milk, stir and
puree with immersion blender.
5. Leave to cool slightly
before serving.
