Spicy Butternut Squash, Sweet Potato and Coconut Soup
This is a really wholesome and nourishing soup, I love the combination of earthy but sweet butternut squash and sweet potato, creamy coconut milk, nutty tahini and the zing of fresh lime.
I think that peeling and chopping squash’s is horribly time consuming so I just pop the whole squash into the oven to roast on get on with something else whilst it roasts. Roasting also adds more depth to the flavour of the soup.
This recipe will make 4 to 6 portions depending 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 lunch time circuits class!)
If you don’t have any tahini or sumac to hand don’t worry the soup is still really delicious without them!
- 1 butternut squash
- 1 large or 2 small sweet potatoes
- 1 large oinion
- 2 tbsp olive oil
- 3 garlic cloves
- Thumb size knob of ginger
- 1 tsp vegetable stock
- 2 pints of boiling water
- 1 tsp chilli flakes
- 1/2 tin of organic coconut milk or coyo coconut yogurt
- 2 tsp tahini (1 stirred into the soup the other a drizzle)
- Juice of 1/2 lime
- Coriander leaves roughly chopped
- Sprinkle of sumac (optional)
- Pre heat the oven to gas mark 6
- Pop the butternut squash (whole – chopping & peeling a squash is too time consuming!) and sweet potatoes onto a baking tray and roast for 1 hr or until they are soft. Leave them to cool for a little while then scoop out the flesh of the sweet potatoes.
- Saute the onion for 10 minutes in a saucepan with the olive oil until soft and staring to brown.
- Add the garlic and ginger to the onions ( I grate them in as it saves time chopping) and fry for 1 minute
- Add the vegetable stock, sweet potatoes, chilli, salt & pepper.
- Roughly chop the squash and add to the saucepan, add the coconut milk and briefly bring to the boil then reduce the heat.
- Blend with a hand blender or food mixer until smooth, add more water if the consistency is too thick.
- Add in tahini and lime juice and stir through
- Serve with a swirl of tahini, chopped coriander and a sprinkle of sumac (optional).