Creamy Spiced Butternut Squash & Coconut Soup

 Butternut Squash•Ginger•Chilli•Garlic•Coconut

Now, I hope you'll forgive me for posting a hot, spicy soup recipe in the middle of July but this was just too good not too. Besides, maybe it's winter where you are....or maybe you live in Ireland like me! I'm kidding, actually the summer here so far has been incredible BUT we can have summers where all you want is a hot bowl of soup - that's no lie :-) One bonus is that this recipe doesn't roast the squash first so at least the oven won't have to be on!

I made this as I had a couple butternut squashes to experiment with and while I have often made soup with them I've always just 'winged it' and thus had no recipe to pass on. So, I thought I would jot down what I did this time so I could actually share it ;-)

This is such an easy, simple soup to make; it comes together in no time and has great flavour from the ginger, chilli, garlic and coconut. It's super creamy and even thicker the next day. I also got to use my new Froothie Optimum 9400 high performance blender here and I really didn't think it would make a big difference as obviously my old blender could process soups...but wow, not like this - it did such an incredible job, it only took seconds and the texture is absolutely silky smooth! Before, my pureed soups - especially with squash, would have a slightly fibrous texture but this one is like velvet, gorgeous!

Creamy Spiced Butternut Squash & Coconut Soup:

serves 4

1 small-medium butternut squash, peeled, de-seeded and cubed

(You'll need 470g prepared weight or 4 cups.)

2 Tbsp virgin coconut oil

2 onions, diced - 150g / 1 heaping cup

1½ Tbsp finely chopped garlic (2 large cloves)

1½ Tbsp finely chopped red chilli (1 large), I de-seed , if you want it spicier, throw them in! 

2 Tbsp finely chopped fresh ginger

850ml / 3½ cups vegetable stock, I made mine with 3 tsp Marigold organic vegan bouillon powder which has turmeric added, if you are using a different stock powder I recommend adding a little turmeric here - maybe 1/2 tsp?

4 Tbsp full fat coconut milk

sea salt to taste - I added 1/8 tsp

Melt the coconut oil in a large saucepan then add the onion, fry until soft and transparent. Add the chilli, garlic and ginger and fry gently another minute. Add the cubed squash and stir until they are well coated in the oil and fry a couple of minutes. Add the hot stock, give it a good stir then cover and simmer for about 15 minutes or until the squash is really tender. Stir in the coconut milk then blitz in a blender until really, really smooth. Return to the saucepan to warm up, taste and season with salt if need be. Serve with a swirl of coconut milk if you want to be fancy ;-)

Disclaimer: Froothie sent me an Optimum 9400 for review and this post contains affiliated links. If you purchase a blender through my link a little commission is thrown my way :-) All views regarding the blender are entirely my own.

♥

Nutritional Information: for 1 serving out of 4

Calories: 171

Protein: 2.9g

Fat: 9.8g

Sat Fat: 8.5g

Fibre: 3.2g

Carbs: 21g

Sugar: 5.1g

Sodium: 830g (will vary depending on stock used)

You Might Also Like:

Creamy Smoked Paprika
Sweet Potato & Dill Soup +
Garlic Rye Toast

Chilli Roasted Butternut Squash,
Soba Noodles + Creamy
Miso-Tahini Sauce

Tweet

Pin It