My recipe for a super-delicious Spicy Butternut Squash, Sweet Potato and Coconut Soup!
I peeled and chopped the squash, but if that’s too much hassle, just pop the whole squash into the oven and get on with something else whilst it roasts!
Roasting adds more depth to the flavour of the soup, so it’s well worth doing.
This recipe will make 4 to 6 portions depending on how hungry you are and makes a perfect lunch (I’ll be taking some to work tomorrow as I will need something filling after my lunchtime circuits class!).
If you don’t have any tahini or sumac to hand, don’t worry, the soup is still really delicious without them!
Have a souper day, love Niki xx
Margaret Higgins
Hi can you freeze this soup
Niki
Hiya
Yes you can!
xx
Pauline
Absolutely fabulous, I just popped on the internet to ensure I hadn’t left out an obvious ingredient, and found Rebel recipes! (I went for the vegan version, cos I am vegan!) So excited to have found you, your website is beautiful! My soup tonight is even better than the last time I made it probably a year ago! Thank you!
Niki
Brilliant! I love this one also xx
theo
I just made this. Absolutely beautiful. 2 of the most disgusting veg in soup bound by tahini, ginger and garlic. Absolutely rich wholesome and deeply satisfying! Thanks. x
Niki
He he very happy to hear that!
Love
Niki xx
Luke
Hi,
Does the recipe mean 1/2 tsp of turmeric?
Many thanks
Niki
Yes, absolutley
xx
Deb Langhorn
Lovely soup!
Just made this on a damp and rainy June day and it went down very well with the troops.
I used coconut milk instead of coconut yoghurt.
Niki
Perfect swap! So happy you like
Love
Niki xxxx