Spicy Butternut Squash and Coconut Soup
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 reeks havoc with taking food pics!). However I love getting wrapped up warm and I now have complete justification for wearing scarves everyday (have a very big collection!) I created this warming spicy butternut squash and coconut soup to celebrate and support The Soil Associaction Organic September which is a fantastic initiative I’m proud to support. The ‘make small changes’ campiagn gives simple and affordable hints and tips for going organic – you can find more info here.
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 yogurt 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.
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- 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
- 1 pint veg stock
- 2 tbsp organic peanut butter
- 1 tbsp tamari
- 1 tbsp organic maple syrup
- Pinch sea salt
- Black pepper
- 2 tbsp coconut yogurt or coconut milk
- Pinch chili flakes (I add around 1 tsp)
- Juice 1/2 lime
- 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.