An exotic twist on an old favourite
Braise one chopped onion and 1 Tbsp ginger garlic in 1 Tbsp butter.
Add:
2 ½ cup of cubed butternut
2 ½ stalks of celery roughly chopped
2 Tbsp of brown sugar
1 ½ cup of vegetable stock
20ml of Worcestershire sauce
20ml of sweet soy sauce
1 Tbsp of chilli sauce
Cook till tender.
Add 1 can of coconut milk and the zest and juice of 1 lime. Liquidize.
Add salt, pepper and more chillies to taste.