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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.
Servings 6 people

Ingredients

  • 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

Instructions

  • 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.