Roasted Butternut Squash & Coconut Soup
Easy
This hearty soup is rich with flavours from roasted butternut, red peppers, garlic and onion. Fresh ginger adds brightness and warmth while coconut milk adds a creaminess that makes this soup a satisfying meal. While it’s perfectly delicious as it is, you could also add fresh or dried chilli for a spicy kick.
PREP IN
10 MIN
COOK IN
50 MIN
SERVE
4
Roasted Butternut Squash & Coconut Soup
Easy
PREP IN
10 MIN
COOK IN
50 MIN
SERVE
4
Introduction
This hearty soup is rich with flavours from roasted butternut, red peppers, garlic and onion. Fresh ginger adds brightness and warmth while coconut milk adds a creaminess that makes this soup a satisfying meal. While it’s perfectly delicious as it is, you could also add fresh or dried chilli for
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Ingredients
- 2 butternut squashes, peeled, seeds removed & roughly chopped
- 2 medium red onions, roughly chopped
- 1 red pepper, seeds removed & roughly chopped
- 1 small head of garlic, broken up but not peeled
- 8-10 sprigs fresh thyme
- 1 inch piece fresh ginger, grated
- 500ml chicken or vegetable stock
- 1 tin coconut milk
- Salt & pepper
Method
- 1. Pre-heat oven to 200°C / 180°C fan assisted.
- 2. Place butternut, onion, red pepper and garlic in a large baking tray. Drizzle with olive oil then season with salt and pepper. Toss well to coat the vegetables in oil, then add the sprigs of thyme.
- 3. Roast in the oven until the butternut pieces have taken on some colour and are fork tender, about 35-40 minutes.
- 4. Remove from the oven and discard thyme sprigs. Pick out the garlic cloves and set aside.
- 5. Transfer the roasted vegetables to a large pot, then squeeze the garlic cloves out of their skins and add to the pot.
- 6. Stir in the stock, coconut milk and ginger then bring to a boil over medium high heat. Once boiling, reduce heat to a rapid simmer then cover with a lid and cook for about 10 minutes, stirring occasionally.
- 7. Remove from heat and use a stick blender to blend until smooth. Taste for seasoning and add more salt and pepper if needed.
- 8. Will keep for about 3 days in an airtight container, or frozen for up to 3 months.
