Butternut Squash and Coconut Soup

Name: Butternut Squash and Coconut Soup
Cuisine: British
Ingredients: 1 medium sized butternut squash, peeled de-seeded and chopped; 1/2 white onion chopped; 4 small carrots peeled and diced; 200 ml full fat coconut milk; To taste Salt and black pepper powder; As needed Olive oil; 1 tsp chilli flakes to garnish; as needed pumpkin seeds for garnishing

Sonia @sonia

Bristol, UK

I had some veg to use up and made this sweet soup for our Sunday lunchtime. I didn’t put any chilli in as the children aren’t keen, instead I added a sprinkling of chilli flakes at the end for some heat 🌶

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Ingredients

1medium sized butternut squash, peeled de-seeded and chopped
1/2white onion chopped
4small carrots peeled and diced
200 mlfull fat coconut milk
To tasteSalt and black pepper powder
As neededOlive oil
1 tsp chilli flakes to garnish
as neededpumpkin seeds for garnishing

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Steps

1

Gently cook the onions in a splash of olive oil in a large saucepan, for about 5 minutes.
2

Add the carrots and squash and cook over a medium heat for a good 15 minutes. For this soup I purposely allowed some of the squash to start to caramelise (but not burn) as it adds more flavour to the end soup.
3

Add 500 ml of veg or chicken stock and simmer until the veg is tender.
4

Allow to cool slightly then blend until smooth. Then stir in the coconut milk. Now taste the soup and add salt and pepper to taste. Sprinkle with seeds and chilli flakes to garnish before serving.

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Cooksnaps

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Sonia @sonia

on May 03, 2020 12:13

Bristol, UK

I'm a busy, working mum of two young children and I love to cook! I particularly love cooking with fresh, natural produce. My recipes are usually simple and healthy; using minimal ingredients and minimal time!You can also follow me on Instagram here - https://www.instagram.com/sonianicholas_cookpaduk/