Coconutty Roasted Butternut Squash Soup

This delicious soup is the perfect dish to enjoy with a vast range of toppings to add more character and taste.

Makes: 3 portions.

Ingredients
  • 1 large butternut squash (600 g cooked flesh)
  • 1 onion, diced
  • 2 large garlic cloves, minced
  • 1/2 tbsp ginger, minced
  • 1 tin full fat coconut milk
  • 1.5 tbsp almond butter
  • 1/2 + 1/4 tsp cumin
  • 1/2 + 1/4 tsp ground coriander
  • 1/2 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 2 tsp coconut oil
  • 1/2 tsp Himalayan salt

Optional toppings

  • Toasted pumpkin seeds
  • Coconut yogurt
  • Coconut chips
  • Desiccated coconut
  • Spring onions
  • Fresh coriander
Method
  1. Preheat the oven to 180°C.
  2. Cut the butternut in half. Scrap out the seeds. Brush with oil and bung the halves onto a baking tray.
  3. Whack in the oven for around 1 hour or until the butternut is completely soft.
  4. For the soup. In a saucepan, fry onions in the coconut oil till soft and translucent, about 5 minutes. Add in the spices, garlic and ginger, cook for 2 minutes stirring regularly.
  5. Whack in the remaining ingredients, bring up to the boil and simmer for a couple of minutes.
  6. Pour into a blender and blitz till smooth - you may have to do this in batches to achieve a velvet smooth texture.
  7. If eating straight away, add back into the pan and heat till warm.
  8. Bung into bowls, top with toppings and dig in!

Note

  1. For the roasted butternut - this can be done in advance or used straight from the oven.

 

Thanks for the lovely recipe Loretta!

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