A deliciously warming and lightly spiced soup made with butternut squash and coconut milk. Vegan friendly!
- 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
- 1/2 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.