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.
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.
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.
2 Responses
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.
Brilliant! So happy to hear!
Love, Niki xxx