Butternut squash is a perfect soup to make that’s quick and easy. It’s also a perfect way to eat squash if you’re like me and love it, but often can’t be bothered with all that peeling and chopping that is usually involved. Just halve, roast in the oven and scoop out all that sweet gooey flesh! If you want to make it even easier, just skip the onions step, it’ll taste just as good. Add in some rich coconut milk, some chilli, a fresh twist of lime and this soup is super tasty.
Butternut Squash & Coconut Soup
dairy free, gluten free, vegan
Make it super easy: exclude the onions step
1 medium butternut squash
2 tbsp olive oil
1 can / 400ml coconut milk
1 cup / 240ml stock
2 onions, diced
1 tbsp coconut oil
1 inch fresh ginger
1 red chili, deseeded
2 cloves of garlic
juice of 1 lime
salt and pepper
coriander to serve
Preheat the oven to 200C.
Cut the butternut squash in half and scoop out the seeds. Drizzle with olive oil and cook in the oven for about 40mins until soft and slightly caramelized. Larger ones may take longer.
While it’s roasting, add the chopped onions to a pan on medium heat with the coconut oil. Cook for 5-10mins until softened.
Once the butternut squash is done, let it cool and scoop out all the flesh with a spoon.
Put into a blender with the all the rest of the ingredients and blend till smooth. Add extra stock or water if you find it too thick.
When ready to serve, heat up the the soup in a pan.