Spicy squash soup

    30 min

    An easy filling soup! Butternut squash and coconut milk are blended together with some added spice.

    Roxburghshire, Scotland, UK
    1 person made this

    Serves: 6 

    • extra virgin olive oil
    • 1 onion, chopped
    • 2 cloves garlic, chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon hot chilli powder
    • 1 medium-large butternut squash
    • 1L cold water
    • 1 ham or vegetable stock cube
    • 1 (400ml) tin reduced fat coconut milk
    • salt and pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Add the oil, onion, garlic and spices and gently cook over a low heat for about 10 minutes. Keep stirring to stop it burning.
    2. Peel, de-seed and chop the butternut squash into small chunks.
    3. Add the water, stock cube and chopped squash to the pan. Bring to the boil and then simmer for about 10 minutes until squash is soft.
    4. Remove from the heat. Puree with a blender until smooth and then add the coconut milk.
    5. Return to the heat and warm gently. Add salt and pepper to taste.

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