Butternut Squash, Chilli and Coconut Soup
Warm your bones with this slightly spicy, coconutty squash soup.
- 1 whole butternut squash peeled, diced and seeds removed
- 1 red chilli (or 1tsp dried chilli flakes)
- 1 white onion diced
- 4 cloves garlic minced
- 500 ml vegetable stock
- 200 ml chicken stock
- 1 tin coconut milk (400ml tin)
- 1 thumb sized piece fresh root ginger
- 1 tsp ground cumin
- 2 tbsp olive oil
- Salt & Pepper to season
Preheat the oven to 220 degrees C or Gas Mark 6
Place the diced butternut squash on a roasting tray and coat with the olive oil. Roast for 20 minutes or until squash has started to go a tiny bit golden.
Meanwhile, in a large pot - saute the onion over a low heat for 10 minutes with the remainder of the oil. Add the garlic and stir constantly for another 2 minutes.
Remove the squash from the oven and add to the pot. Then add the stock, coconut milk, cumin and chilli. Allow to simmer for 15 minutes.
Using a stick blender, blend the soup to a smooth consistency, or transfer to a blender and blend this way.
Add salt and pepper to taste and serve immediately