Butternut Squash and Coconut Soup

Delicious wintery soup which is super easy to make. Perfect with some warm crusty bread.
Serves 2
55 mins
Jae Witts
Jae Witts
University of Leeds
Butternut Squash and Coconut Soup


1 butternut squash

1 red onion

1 white onion

3 cloves of garlic

1 tin of coconut soup

drizzle of olive oil

lemon juice

1 red chilli

salt and pepper

cajun spice

Let's cook

Peel the skin off the butternut squash, scoop out the seeds and then cut into chunks. Dice the onions and the garlic before throwing onto a baking tray with the squash chunks. Add some salt, pepper, cajun spice and then drizzle with olive oil. Roast for 45 minutes on 180C.

Whilst the veg is roasting dice some chilli (amount depending on your heat tolerance!) and coriander. In a blender, food processor or smoothie maker, add the roasted veg, the tin of coconut milk, chilli, coriander and a squeeze of lemon juice. Blitz until smooth and creamy.Garnish with some fresh chilli, coriander, and some sweet chilli sauce!

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Butternut Squash and Coconut Soup