Squash Soup
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 minutes
Serves 6
Ingredients
- 3 cloves of garlic
- 1 onion
- 2 carrots
- 1 medium butternut squash 800 g – 1 kg
- 1 x 400 ml tin of low-fat coconut milk
- 2 litres of vegetable stock
- 2 tsp salt
- 1 tsp black pepper
- Chilli flakes to taste
- Roasted pumpkin seeds for 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.
- Enjoy!
Fantastic recipe, only suggestions would be to add half the salt and pepper, then add more to taste as you cook the soup.
So tasty. I put less salt in but otherwise no changes – yummy.