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Spicy butternut squash and coconut soup
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4.50 from 2 votes

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.
Course Main Course, Soup
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Butternut squash, Butternut squash soup, Coconut
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Author Niki Webster

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.

Notes

2-4 servings