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Butternut Squash, Coconut & Ginger Soup
A rich and creamy spiced squash soup is what autumn evenings are made for. Roasting the butternut squash brings out it’s natural sweetness. Blended with fiery fresh ginger, cooling coconut milk and a pinch of cayenne, it makes a silky and satisfying soup. Topped with fresh coriander, it’s delicious by itself or with a hunk of crusty bread for dunking.
Ingredients
- 1 butternut squash
- 2 onions
- 1 garlic bulb
- A pinch of cayenne pepper
- 1 tsp ground coriander
- A thumb of ginger
- 400ml tin of coconut milk
- 1 vegetable stock cube
- 2 limes
- A handful of coriander
Prep: 25 mins | 40 mins
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Slice the butternut squash in half lengthways. Use a spoon to scoop out the seeds. Roughly chop it (no need to peel) then place the squash in a large roasting tin. Trim and peel the onions. Slice them into wedges and pop them in the roasting tin. Wrap the garlic bulb in tin foil. Add the garlic to the roasting tin.
2. Dust a pinch of cayenne pepper (use as much or as little as you prefer, it’s spicy) and the ground coriander over the squash. Drizzle 1 tbsp oil over the squash
and onions. Season with salt and pepper. Toss to coat. Bake for 40 mins or till the squash is tender and the onions are golden and soft.
3. Meanwhile, fill and boil the kettle. Crumble the vegetable stock cube into a heatproof jug. Pour in 500ml hot water. Stir to dissolve. Slice the ginger (no need to peel). Finely chop the coriander stalks. Set the leaves aside.
4. When the veg are ready, remove from the oven. Unwrap the garlic and slice off the top. Let it cool for a few mins, then squeeze the cloves out of their papery skins into the tin. Add the ginger and coriander stalks. Tip in the coconut milk. Halve one of the limes and squeeze in the juice. Transfer the tin to the hob.
5. Trickle in the hot vegetable stock. Use a stick blender to blitz together, or ladle into a heatproof blender and blitz till the soup is smooth and velvety. Check for seasoning and add more salt, pepper or lime juice as needed.
6. Ladle the the soup into warm bowls. Scatter over the coriander leaves and serve with lime wedges on the side for squeezing.
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