Coconut Squash Soup

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.