Tuesday 21 March 2017

Butternut Squash & Coconut Soup

If you're as much of a fan of soup as me, this recipe is for you! It's delicious hot or cold, as enjoyed like mine today on the rooftop in the sun.

This recipe is simple to make and requires little attention, leaving you free to do as you please. Using the coconut milk/coconut cream makes it super healthy. The warming of the spices work well with the butternut squash and the sweetness of the coconut.

I decided to jazz this soup up today by toasting off some pumpkin seeds the pan and making some Parmesan cheese beignets. They're just delicious. Finally, I gave the soup a generous swirl of creme fraiche.



1/2 small butternut squash
1 onion
1 large carrot
2 sticks celery
1 small red chilli
1 clove garlic
1/2 tsp turmeric
2cm fresh ginger
200ml coconut cream/coconut milk
1250ml light vegetable stock /hot water

  • Peel and chop the butternut squash. Toss with a little oil and cook in a pre heated oven at 180 degrees for 15-20 minutes approx.
  • Whilst that's cooking, chop the mirepoix (onion, carrot and celery.), garlic, ginger and the chilli.
  • Heat a large saucepan on a medium heat. Add a drop of oil then fry off the turmeric, ginger and chilli. Add the mirepoix and sweat down. There should be no colour at this stage.
  • After sweating down, add the stock or hot water. Bring to boil, turn down and cook. 
  • Once the butternut squash is almost cooked add to the saucepan. 
  • Continue to cook for around 20 minutes or until all vegetables are thoroughly cooked. Add the coconut and stir through.
  • Remove from heat and blend. Either with a stick blender or in a food processor. If the soup is too thick, let it down with some stock/ water.
  • Season the soup with salt and pepper.
  • Serve with chilli cream, toasted seeds and cheese beignets.



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