Butternut Squash and Coconut Soup with Chilli
Paired with coconut milk and a kick of chilli, this Butternut Squash and Coconut Soup with Chilli has plenty of things going on to keep you hooked.
Ingredients
- 2 butternut squash or 1 pumpkin
- 2 carrots
- 2 onions
- 2 red chillies seeds removed
- 2 tablespoon oil
- sea salt and black pepper
- 1 vegetable stock cube
- 500 ml water
- 800 ml coconut milk 2 tins
- salt to taste
Instructions
- Cut 2 butternut squash in half lengthways and remove the seeds, peel 2 onions and cut in half, cut ends off and peel 2 carrots, remove top and cut 2 red chillies in half (remove seeds if you don’t want it too hot) - add them all to a lined baking tray
- Drizzle with 2 tablespoon oil and sprinkle with sea salt and black pepper
- Roast vegetables in the oven at 180C fan for 60 - 80 minutes
- Once cooked, either scoop the cooked squash from the skins into the blender with all over vegetables or you can blend up the squashes with the skins intact (for extra fibre - see Notes)
- Add 800 ml coconut milk and 1 vegetable stock cube dissolved in 500 ml water
- Blend until smooth then season with salt to taste
- I garnish the Butternut Squash and Coconut Soup with Chilli with homemade croutons, crispy bacon and browned butter
Notes
Butternut Squashes are ready from September/October time so they are the perfect vegetable for autumnal soup season! But if you happen to have some leftover pumpkin from Halloween, then this soup would be an ideal use for them.
Butternut Squash skins: you can choose to either blend up the soup with or without the skins of the butternut squash. Save yourself the effort and blend them into the soup for a more fibre-rich option.
Nutrition
Calories: 437kcalCarbohydrates: 40gProtein: 6gFat: 32gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 161mgPotassium: 1327mgFiber: 6gSugar: 9gVitamin A: 30115IUVitamin C: 79mgCalcium: 163mgIron: 6mg
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