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Spicy Butternut Squash and Coconut Soup

September 6, 2015 / Niki / 2 Comments

It’s now autumn and it sure feels like it, I can really feel the chill in the air, mornings and nights are getting darker (which reeks havoc with taking food pics!). However I love getting wrapped up warm and I now have complete justification for wearing scarves everyday (have a very big collection!) I created this warming spicy butternut squash and coconut soup to celebrate and support The Soil Associaction Organic September which is a fantastic initiative I’m proud to support. The ‘make small changes’ campiagn gives simple and affordable hints and tips for going organic – you can find more info here.

This soup is everything a soup should be; wholesome, rich, warming, slightly spicy and really delicious. I love the combination of butternut squash, ginger, peanut butter and coconut yogurt with their gorgeous Thai flavours. The lime juice lifts everything and brings the flavours together.

 I love making a big batch so that I can take it to work for lunch.

 

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Info

 

  2-4 servings
  10 minutes preparation time
  90 minutes cook time

Ingredients

  • 1 onion roughly chopped
  • 1 tbsp organic coconut oil – I used coconut merchant
  • 1 organic butternut squash
  • 2 cloves garlic sliced
  • Thumb size ginger grated
  • 1 pint veg stock
  • 2 tbsp organic peanut butter
  • 1 tbsp tamari
  • 1 tbsp organic maple syrup
  • Pinch sea salt 
  • Black pepper
  • 2 tbsp coconut yogurt or coconut milk
  • Pinch chili flakes (I add around 1 tsp)
  • Juice 1/2 lime

Directions

  1. Roast the squash in the oven for 60-90 minutes on a medium heat until brown on the outside and soft inside (test with a knife). There is no need to peal the butternut squash.
  2. In a large saucepan fry the onions on a medium heat in the coconut oil for 8-10 minutes until soft, add the garlic and ginger and cook for a further minute.
  3. Add the veg stock and then scoop out the flesh of the butternut squash and add to the saucepan.  Bring to the boil and then simmer for 5 minutes.
  4. Blitz the soup with a hand blender until you have the consistency you like. You can add some more water at this stage if it’s too thick for you.
  5. Finally add in all the remaining ingredients and stir to combine.
  6. Lovely topped with more chili flakes, seeds, toasted coconut flakes and a drizzle of tamari.

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2 Comments

  1. Butternut Squash Hasselbacks with Indian spices - Rebel Recipes on March 3, 2018 at 6:57 pm

    […] some of mine; Butternut Squash, Chickpea & Coconut Curry Lemony Butternut Squash Risotto Spicy Butternut Squash and Coconut Soup Baked Butternut Squash with Kale & Walnut […]

    Reply
  2. Butternutsquash-suppe med peanutbutter – Lsgw on December 26, 2018 at 12:49 am

    […] Spicy Butternut Squash and Coconut Soup – Rebel Recipes […]

    Reply

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