Cardamom & Coconut Squash Soup
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Prep: 10 mins
Cook: 40 mins
If there’s a top-secret formula for the ultimate comfort food, we may have just cracked it: roasted squash blended with creamy coconut milk and aromatic cardamom.
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585 kcal
(per portion)
Ingredients you'll need
  • 1 onion squash
  • 1 garlic bulb
  • 400ml coconut milk
  • 2 cardamom pods
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 250ml boiling water
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Slice the woody stem from the onion squash. Quarter the squash. Scoop out the seeds. Pop it onto a baking tray. Season well.

  • 2.

    Slice the garlic bulb in half widthways. Add to the tray. Roast on the top shelf of the oven for 30 mins, or till everything is golden and tender.

  • 3.

    Scoop the roasted squash from its skin. Carefully squeeze the roasted garlic cloves from their skins. Spoon both into a blender with the coconut milk (reserve 2-3 tbsp). Use a mortar and pestle to grind the cardamom pods. Discard the papery skins and add the ground seeds to the blender. Blitz till smooth.

  • 4.

    Whizz in 250ml boiling water, little by little, till the soup is as thick or thin, rich or delicate as you like. Adjust the seasoning to taste.

  • 5.

    Serve with a swirl of the reserved coconut milk, and a little extra dusting of ground cardamom seeds if you like.

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