Silky Butternut Squash & Coconut Soup
Butternut squash simmered with onion, carrot and apple in stock and coconut milk, then blitzed until velvety. Finished with a swirl of chilli oil and sliced spring onions.
1 hr
Easy
Serves 6
Rate this recipe
Nutrition per serving
230
Calories
3g
Protein
26g
Carbs
13g
Fat
Ingredients
- 1 large butternut squash (about 1.2kg), peeled, seeded and cut into 2cm cubes
- 1 large onion, chopped
- 2 carrots, diced
- 1 apple, peeled and diced
- 3 garlic cloves, crushed
- 1 thumb of ginger, grated
- 2 tablespoons olive oil
- 1 litre vegetable stock
- 1 x 400ml can coconut milk
- Salt and black pepper
- Chilli oil or good olive oil, and 2 sliced spring onions, to finish
How to make it
1. Soften the base Heat the oil in a large pot over medium heat. Add the onion with a pinch of salt and cook for 5–6 minutes until soft and translucent. Add the carrots and apple and cook for another 3 minutes.
2. Add the squash Stir in the squash, garlic and ginger and cook for 2–3 minutes, stirring, so everything gets coated in the oil.
3. Simmer Pour in the stock and most of the coconut milk (keep a few spoonfuls back for swirling). Bring to the boil, then simmer for 20–25 minutes until the squash is completely soft and breaks when pressed with a spoon.
4. Blend Take the pot off the heat and blitz with a stick blender until completely smooth. Add a splash of water or stock if it's too thick. Season well with salt and pepper.
5. Serve Ladle into bowls, swirl in the reserved coconut milk and a drizzle of chilli oil, and scatter over the spring onions.
Good to know
- Freezes perfectly for up to 3 months
- Make sure the squash is fully soft before blending, or the soup will be grainy
- Swap the apple for a potato if you want it more savoury
Cooking ability level
Photos
