This recipe is quite nostalgic for me, this was one of the first soups I made when I did my cooking course way back! The sweetness of the butternut squash pairs so well with the spice from the chilli and ginger and then all levelled out with some coconut milk. Sooooo good! Please note, this recipe needs a blender.
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
butternut squash 1 (diced)
onion 2 (diced)
garlic cloves 4 (crushed)
ginger 10 g (grated)
mixed chillies ⅔ (sliced)
coconut milk 400 ml
curry powder 1 tbsp
spinach 200 g
fresh coriander 1 (chopped)
Method
Preheat the oven & roast the butternut squash
Preheat the oven to 200°C/180°C fan. Peel and dice the butternut squash into small pieces.
Place the butternut squash onto a baking tray, drizzle with oil, season with salt and pepper and bake for 25-30 minutes.
Cook the soup
Peel and dice the onions. Crush the garlic. Peel (you can use the back of the spoon to do this) and grate the ginger. Slice the chillies, remove the seeds if you want less heat. Chop the coriander.
Heat a dash of oil in a large saucepan over medium heat. Add the onions, garlic, chilli and ginger and fry 4-5 minutes until the onions are soft. Add the curry powder and fry for another minute.
Add the cooked squash, coconut milk and simmer for a few minutes. Blitz the soup with a handheld blender to a smooth consistency. Check for seasoning and add more salt if needed.
Add the spinach to the pan and cook until wilted.
Plate up
Plate up the soup in bowls and top with the fresh coriander. Enjoy!
