A perfect winter warmer recipe
When lunch, dinner or even a snack, soup is always an instant winner. And if you’re looking for a soup recipe with a little bit more zing, look no further than our Butternut squash, coconut and chilli soup…
Ingredients
1kg butternut squash, peeled, chopped and deseeded
2 tbsp olive oil
2 tbsp fresh thyme chopped
2 tsp salt
1 tsp pepper
2 tbsp butter
1 red onion diced
4 garlic cloves chopped
3 (or more or less depending on how spicy you like it)
mild red chilies, deseeded and finely chopped
850ml vegetable stock
1 can of light coconut milk
Cooking level
Easy
Prep time
15 Minutes
Cooking time
45 Minutes
Method
- Heat oven to 200C, gas mark 6
- Cut the squash into chunks. Then toss in a large roasting tin with olive oil, thyme, 1/3 of the garlic, 1/2 of the salt and pepper. Roast for 30 mins, until golden and soft.
- When the squash is cooking, melt the butter in soup pan on the lowest heat, then add the onions, rest of the garlic and the chilli. Cook until the onions are completely soft. Remember to keep the heat low, we aren’t frying the onions! (About 5/10mins). Then remove from heat.
- When the squash is soft and golden, tip from roasting tin to soup pan. Return pan to low heat and gently mix. Pour in the stock and the coconut milk bring to boil and let simmer for 5 mins. Add rest of salt.
- Now either whizz with your soup wand or remove from heat let it cool down for 5 mins and whizz in blender.
- Gently warm through in pan when your ready to eat!
Let us know how you get on and if you have any recipes to share with us in the comments below.
Check out our food writer Anouska Puckey’s facebook page for more recipes and inspiration here
