Butternut Squash and Coconut Soup
This is a simple, rich and satisfying soup to make. It's really warming for lunch on a cold winter's day. If serving it to friends, you can save a little of the coconut milk to make a swirly garnish.
- 1 tbsp sunflower or vegetable oil
- 1 medium onion peeled and roughly chopped
- 2 cloves garlic peeled and finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp hot chilli powder
- 1 medium-large butternut squash (about 900g) peeled, deseeded and cut roughly into 2cm chunks
- 1 litre cold water
- 1 vegetable or chicken stock cube
- 400 ml can reduced fat coconut milk
- Pour the oil in a large pan and place over a low heat. Add the onion, garlic and spices. Cook gently for 8-10 minutes, stirring regularly until the onion is soft.
- Add the butternut squash, water and stock cube.
- Bring to the boil, then reduce the heat slightly, cover loosely with a lid and simmer for a further 10-15 minutes, or until the squash is soft, stirring occasionally until the squash is soft.
- Remove the pan from the heat and add the coconut milk. Blitz with a stick blender until smooth. (Puree the soup in a blender or food processor if you don't have a stick blender. )
- Return to the hob and warm through gently without boiling, stirring and adding a little more water if the soup seems to thick. Serve hot, with a sprinkling of chopped fresh coriander if you like.