Butternut Squash and Coconut Soup

55 mins
Serves 2
Delicious wintery soup which is super easy to make. Perfect with some warm crusty bread.
Recipe by:  
Jae Witts

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!

Other Recipes to Try:
Veggie Fried Rice
10 mins
2 portions
Potato and Vegetable Curry
30 mins
Serves 2
Bacon and Pesto Pasta
20 mins
Serves 2
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