Morphy Richards Total Control Manual page 25

501020 Rev 1.qxp_Layout 1 26/08/2016 09:54 Page 25
Butternut Squash, Chilli and Coconut Soup
Preparation time:
Sauté:
Cooking time:
Setting:
Ingredients:
Method:
1 Add the oil to the Removable Vessel (7), fit the Lid (4), select Sauté Function
Button (23).
2 After a minute, carefully add the butternut squash, stir with a wooden spoon to coat with oil and sauté for
3-4 minutes, stirring every so often.
3 Add the onion, potato, garlic, ground cumin and red chilli, continue to sauté for a further 5 minutes stirring
occasionally.
4 Stir in the ginger, coconut milk, lime juice and coriander.
5 Add vegetable stock to the required level for the recipe, select Chunky Function (15), number of portions
and press the Start/Stop Button (23).
6 Once ready season to taste and serve. If you would prefer a smooth soup select the Blend Function
and press and hold the Start/Stop Button
Note: potato thickens the soup. If you prefer to use less than we recommend the blended soup will be of
thinner consistency.
If 2 portions are blended the soup will be of medium consistency.
2 portions 3 portions
15 minutes 15 minutes
10 minutes 10 minutes
24 minutes 26 minutes
Chunky Chunky
• 1 tbsp 1½ tbsp
• 250g 375g
• 50g 75g
• 100g 100 -150g
• 1 2
• ½ level tsp ¾ level tsp
• ¼ - ½ ½ - ¾
• ½ tsp ¾ tsp
• 100ml 150ml
• ½ ¾
• 5g 8g
• Approx. 300ml Approx. 430ml
(23)
4 portions
15 minutes
10 minutes
28 minutes
Chunky
2 tbsp
500g
100g
150- 200g
3
1 level tsp
½ - 1
1 tsp
200ml
1
10g
Approx. 600ml
until the desired consistency is achieved.
olive oil
butternut squash, cut into
small cubes
onion, chopped
potato, finely chopped
garlic cloves, sliced
ground cumin
large red chilli to taste,
finely chopped,
seeds removed
fresh ginger, grated
coconut milk
lime, juiced
fresh coriander, chopped
hot vegetable stock
salt and pepper
(16) and press the Start/Stop
(19)
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