Spiced Butternut Squash Soup
  1. Peel the squash and cut into chunks, discarding the pulp.
  2. Heat the oil in a pot, add the onion, chilli, ginger and spices.
  3. Sweat the onion until soft then add the squash, cooking until softened.
  4. Pour over water and simmer for 15mins.
  5. Add the coconut milk and cook for a further 10mins.
  6. Using a stick blender or jug blender, blend until smooth.
  7. Season and serve.

Spiced Butternut Squash Soup

Rich and warming soup for cold autumn evenings or a light lunch.

40 minutes (15 mins prep/25 mins cooking)
6-8 people

  • 2 butternut squash
  • 1 onion, finely chopped
  • 1 red chilli sliced
  • 1/2tsp cayenne powder
  • 1tsp grated fresh ginger
  • 2 tins coconut milk
  • 200ml water
  • 1tbsp oil / coconut oil
  • salt & pepper