Butternut squash soup

butternut squash soup

butternut squash soupUse up the rest of the butternut squash to make this delicious refreshing soup with hint of exotic flavours that will have you thinking of the orient! Serve at lunchtime or with the Chickpea Burger.


Serves: 4

Total time: 40 minutes


  • 1 tablespoon ginger root (Peeled and finely chopped)
  • 4 litre chicken stock (4 cups, or veg stock)
  • 400mls coconut milk (1 can)
  • 1 clove garlic (peeled and minced)
  • 1 shallots (peeled and finely sliced)
  • 1 teaspoon coriander (dried)
  • 1 lime juice (fresh)
  • 1 large red pepper (deseeded and quartered)
  • 1 large butternut squash (peeled and chopped into even chunks)


  • Oven Temperature: 325ºF – 160ºC – Gas Mark 3 – Moderate
  • Place the peeled and chopped Butternut Squash on a shallow tray and toss in a little bit of oil
  • Put into the oven for about 15 minutes, or until tender
  • Rub a little oil on the Red Pepper quarters and place on a baking tray and roast for 10 minutes
  • After removing the peppers from the oven, sweat in a small plastic bag or wrap in clingfilm for about 10 minutes
  • Remove skin
  • Heat a splash of oil in a large pot and add the Shallot, Garlic and Ginger
  • Fry for 2 minutes and then add the Squash and Peppers
  • Fry for a further 5 minutes and then add the stock. Simmer for 10 minutes, or until the Squash is completley cooked through
  • Transfer the soup to a food processor and blend until smooth. Return the soup to the pot and bring back to a gentle simmer
  • Add Coconut milk, Coriander and Lime juice and continue to simmer for 3 minutes
  • Season to taste
  • Be careful not to boil as this could separate the coconut milk
  • Soup is ready to serve as is for a thicker variation, but If you are serving this soup at a dinner party or event, pass it through a sieve for a softer texture
  • Garnish with a sprig of fresh Coriander, a slice of Lime and Sour Cream on the side if desired