The cold weather makes this Butternut Squash Soup a must-try this week. This beautiful vegetable, teamed with coconut milk, creates a soup combo made in heaven. We top ours with chilli flakes to give it the perfect spicy edge that deserves a place in the family cookbook!
Takes 20 minutesminutes
Serves 6
Ingredients
3clovesof garlic
1onion
2carrots
1medium butternut squash800 g – 1 kg
1x 400 ml tin of low-fat coconut milk
2litres of vegetable stock
2tspsalt
1tspblack pepper
Chilli flakesto taste
Roasted pumpkin seedsfor garnish
Instructions
Prep the vegetables by finely slicing the garlic and onion.
Peel and chop the butternut squash and carrots into equal-sized pieces (they can be rough since the soup will be blended).
Heat a large non-stick pot on high heat.
Once hot, add the sliced onion and fry for about 4 minutes until soft, stirring occasionally. If it starts to stick, add 3-4 tablespoons of water to deglaze the pan.
Add the minced garlic and fry for a further minute until fragrant.
Add the roughly chopped carrots and butternut squash to the pan, seasoning with 2 tsp of salt and adding a couple of sprigs of fresh thyme.
Pour in the low-fat coconut milk and 2 litres of vegetable stock, then add 1 tsp of black pepper.
Bring the mixture to a boil, then reduce the heat.
Taste the soup and adjust the seasoning with additional salt and black pepper if needed.
Blend the soup until smooth using an immersion blender or food processor.
Ladle the soup into bowls and top with toasted pumpkin seeds and a sprinkle of chilli flakes.
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Fantastic recipe, only suggestions would be to add half the salt and pepper, then add more to taste as you cook the soup.