Is it just me or is anyone else happy that it’s soup season again? I love my summer salads but there’s something very satisfying about making up batches of warming soup. Butternut Squash is my favourite of the winter squashes so it’s only fitting that this is the first of my more wintery recipes.
Not only is the recipe delicious it’s also very budget friendly to make. Most supermarkets sell a whole squash for less than £1. My tip for cheaper coconut milk is to look for it in the ‘ world foods’ aisle of the supermarket. It tends to be a lot cheaper than the more popular brands. If you have an Asian supermarket near also check that out. With all canned coconut milk I would recommend that you read the ingredients to ensure that it has not been bulked out with sugar or any other unnecessary ingredients.
With winter colds and flu beginning to plague us all it’s important to keep our immune system in tip top condition over the coming months. Butternut squash is very high in Vitamin A and also contains a good amount of Vitamin C. It also has excellent anti-oxident and anti-inflammatory properties, essential for keeping us healthy over the coming months.
Although I love butternut squash I know some people find it a little bland so by adding some spice to the soup gives it an extra depth of flavour that will have even the fussiest of eaters agreeing that it tastes great! I added just one tablespoon of mild curry powder to my soup as I wanted the kids to be able to eat it. But you can vary the amount or strength of the curry powder to your own tastes.
This soup is so filling I happily eat it on it’s own for lunch. But you can serve it with some crusty bread too for a more substantial meal.
- 1 butternut squash
- 1 tsp oil (I used coconut oil)
- 2 large shallots / 1 white onion
- 2 garlic cloves, crushed
- 2 tsp grated fresh ginger
- ½ tbsp mild curry powder
- 400ml coconut milk
- 200ml vegetable stock
- 1 tbsp creme fraiche (or more coconut milk if vegan)
- chilli flakes / parsley to decorate
- Peel the squash and cut into 1 inch cubes. The cubes don't have to be exact, just try to cut all the pieces relatively the same size so that they cook evenly. Keep the seeds!
- Heat the oil in a large saucepan and add the shallots or onion. Fry gently for 2-3 mins until the onions begin to soften. Add the garlic, ginger and curry powder and fry for another 1-2 mins, stiring continuously.
- Add the squash, coconut milk and vegetable stock. Bring to the boil and leave to simmer for 15-20 mins or until the squash is soft. In the meantime rinse the seeds in water and pat dry with kitchen paper.Dry fry the seeds in a frying pan for 2 mins, turning constantly to ensure they don't burn.
- Once the butternut squash is fully cooked, remove it from the heat and either transfer to a blender (you may have to do it in batches) or blend with a hand stick.
- Serve the soup with the toasted seeds and a swirl of creme fraiche and any other toppings.