Wednesday, 26 February 2014

Roast Butternut Squash Soup

One of my most favourite soups of all time - very simple, tasty & colourful


1 medium size butternut squash - cut in half & seeds removed
1 teaspoon chilli flakes
olive oil
1 large onion - chopped
thumb size of fresh root ginger - peeled & sliced
half pint of chicken stock
1 small tin creamed coconut
sprinkle of fresh herbs - thyme, chopped parsley or chives

pre heat the oven to 200C / 180C Fan / gas 6

Place the butternut squash in a large roasting tin, cover in olive oil and chilli flakes. Roast for 25 mins until starting to soften. Add the onion to the roasting tin and cook for a further 5 mins.

Remove from oven and scoop out the flesh and, along with the onion & juices from the roasting dish, place in a saucepan with the ginger, stock and creamed coconut. Cook together on a low simmer for a further 10 mins.

Whizz with a stick blender until smooth. Add seasoning if needed.
Check all is good & hot and serve with a sprinkle of herbs and a crusty roll.

Printable Recipe

 butternutsquash soup