Spiced Butternut Squash and Coconut Soup

This spicy and creamy butternut squash and coconut soup is a great winter warmer.

Butternut squash is rich in complex carbohydrates and low in saturated fat and sodium. It is a very good source of vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium. It is fresh, cheap and plentiful October to February.


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Spiced Butternut Squash and Coconut Soup
This spicy and creamy butternut squash and coconut soup is a great winter warmer.
Course Soup
Prep Time 15 minutes
Cook Time 75 minutes
Servings
servings
Ingredients
Course Soup
Prep Time 15 minutes
Cook Time 75 minutes
Servings
servings
Ingredients
Instructions
  1. Finely chop the onion
  2. Finely Chop the ginger and garlic.
  3. Cut the top and bottom off the Squash, and remove the skin with a peeler.
  4. Cut the squash into segments and remove the seed cavities.
  5. Dice the squash
  6. Saute the onion until it starts to turn brown. Add the ginger and garlic and sauté for 1 further minute.
  7. Pour in the water, bring it to the boil. Add the squash and put on the lid. Allow the squash to steam for 10 minutes.
  8. Add the coconut milk, chilli powder, black pepper and ciltrano. Stir well.
  9. Slow cook for 1 hour. Or simmer gently for 20 minutes, stirring frequently.
  10. Liquidise the soup.
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