I felt like the need for a warm, comforting soup during the last week as I found myself shivering with the sudden, early arrival of Autumn. This delicious soup is creamy, rich and full of flavour. You will be pleasantly surprised at how quick and easy it is to make. Butternut squash is one of those rare vegetables that keeps for ages in the vegetable drawer so it is something I would always have in stock. I always like to have coconut milk in my press as well so I can make this soup without having to go shopping! This will last in the fridge for 2-3 days.
1 butternut squash – de-seeded and cut into 2cm pieces
20g (¾oz) butter
200g (8oz) (or 1 large) chopped onions
300ml (½ pint) coconut milk
700ml (1¼ pints) hot vegetable stock (or with 1 ½ ‘Just Bouillon’ vegetable stock cubes)
2 garlic cloves minced
1 tspoon ground cumin
1 tspoon garam masala
Sea salt & freshly ground pepper
- Melt the butter in a heavy-bottomed saucepan
- Add the diced butternut squash, spices, garlic and onions and season with the salt and pepper.
- Cover and leave to sweat on a very low heat for 10 mins, stirring occasionally.
- Stir in the stock and coconut milk
- Bring the soup to the boil and simmer until the butternut squash is cooked – approx. another 10-15 mins.
- Blend the soup and serve with a swirl of coconut milk or cream and some coriander as a garnish (optional).