Spiced corn, lentil and butternut squash chowder recipe
This chowder is full of the flavours of the Caribbean – the warmth from the blend of spices is delightful with the sweetness of the corn and squash. The recipe serves six as a starter or four as a main.
Ingredients
- 1 tbsp olive oil
- 1 large white onion, finely diced
- 2 garlic cloves, grated or finely chopped
- 0.5 tsp cayenne pepper
- 200 g yellow split lentils
- 200 g butternut squash, roughly diced into 2cm/0.7in chunks
- 700 ml vegetable stock
- 1 x 400ml/13.5floz tin of coconut milk
- 1 Scotch bonnet chilli, halved
- 2 thyme sprigs
- 1 x 200g/7oz tin of sweetcorn, drained
- 1 pinch sea salt and freshly ground pepper
Details
- Cuisine: Caribbean
- Recipe Type: Chowder
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 35 mins
- Serves: 6
Step-by-step
- Heat the oil in a large saucepan over a medium heat, add the onion and garlic and sweat for 7–8 minutes, until softened but not coloured.
- Add the cayenne pepper and cook for 1 minute, then add the split lentils, squash, stock, milk, chilli and thyme.
- Bring to a simmer, then reduce the heat to low and cook for 20–25 minutes, until the squash is tender and the lentils are soft but not mushy.
- Add the sweetcorn, season with salt and pepper and bring the soup back to a simmer.
- To serve, spoon into warm bowls and drizzle over a little chilli oil and a sprinkling of parsley.
This recipe is from Ainsley’s Caribbean Kitchen by Ainsley Harriott (Ebury Press, £20). Photography by Dan Jones.
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