Spicy Butternut Squash and Coconut Soup

A wholesome, rich, warming, slightly spicy soup. The combination of butternut squash, ginger, peanut butter and coconut yoghurt is wonderful.

spicy-butternut-squash-and-coconut-soup 1

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 wreaks havoc with taking food pics!). However, I love getting wrapped up warm and I now have complete justification for wearing scarves every day (I have an enormous collection!)

I created this warming, spicy butternut squash and coconut soup to celebrate and support The Soil Association Organic September a few years ago, which is a fantastic initiative I’m still very proud to support.

The ‘make small changes’ campaign gives simple and affordable hints and tips for going organic.

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 yoghurt 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 the next day too.

spicy-butternut-squash-and-coconut-soup 1a

Spicy Butternut Squash and Coconut Soup

A wholesome, rich, warming, slightly spicy soup. The combination of butternut squash, ginger, peanut butter and coconut yoghurt is wonderful.
Prep time: 10 mins
Cook time: 1 hr 30 mins
2-4 servings
4.50 from 2 votes

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
  • 300-500 ml veg stock
  • 2 tbsp organic peanut butter
  • 1 tbsp tamari/soy
  • 1 tsp maple syrup – optional
  • 2 tbsp nutritional yeast flakes
  • Pinch sea salt
  • Black pepper
  • 125 ml coconut coconut milk
  • Pinch chili flakes I add around 1 tsp

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • Finally, add in all the remaining ingredients and stir to combine.
  • Lovely topped with more chili flakes, seeds, toasted coconut flakes and a drizzle of tamari.
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2 Responses

  1. 5 stars
    I made this last night. It’s so good! I ground up about 1/8 tsp red pepper flakes and added that with the garlic and ginger. So awesome! The lime makes everything dance in your mouth! This is my husband’s new favorite soup. I added cilantro leaves on top for a bit of green.

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