A spicy and comforting winter soup made with coconut milk and a hint of chilli. Roasting the squash beforehand brings out the sweetness of this delicious winter vegetable.
You will need -
800-1000g butternut squash
1 large or 2 small red onions
1 level tsp dried chilli flakes
400ml tin of coconut milk
750ml vegetable stock
25g butter
olive oil
dried thyme
Preheat the oven to 180ºC.
Serves 4
Cut the butternut squash in half lengthwise and remove the seeds. Don't be tempted to throw these away as they can be rinsed and roasted for extra crunch on top of your soup.
Peel and cut the squash into 2cm chunks. Place these on a baking tray, scatter over some thyme and drizzle with a little olive oil. Roast in the oven for about 45 minutes. While that's happening, finely chop the onion.
When the squash is cooked, melt the butter in a large saucepan and add a splash of olive oil. Add the onion and cook over a gentle heat until soft. Then sprinkle in the chilli flakes, allow to cook for a couple of minutes to bring out the flavour and then add the squash, coconut milk and stock. Bring everything to the boil and simmer for about 5 minutes.
Allow to cool slightly before blending in the pan with a hand-held stick blender until the soup if velvety smooth. Adjust the seasoning as necessary and pour into warmed bowls. Serve with the roasted seeds, pumpkin soda bread or home made croûtons. Your choice!
How to roast the seeds -
Simply wash them and pat dry on kitchen paper. Pile them onto a baking sheet lined with baking paper and sprinkle on some sea salt and olive oil. Give them about 10-15 minutes in the oven or until they are nicely browned, turning half way through cooking.
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