Butternut Squash and Coconut Soup

Butternut Squash and Coconut Soup

This soup is a ray of sunshine in a bowl during the grey days of autumn. The butternut squash is so sweet and creamy, and I love spicing and warming it up with cumin and garam masala. 

It does make a huge difference if you make your own vegetable stock, which is so easy to do — just add a few carrots, onions, leeks, celery and herbs to a large pot of water, bring to the boil and leave to simmer for a couple of hours.

Drain, discard the cooked vegetables and there you have a delicious homemade stock. It freezes so well.

I fill an ice cube tray with the stock and when I’m making a gravy from the juices in the pan after a roast, I just pop a couple of the frozen stock cubes into the pan. 

You can swap the butternut squash with pumpkin but the squash has lots more flavour. I garnish the soup with pumpkin seeds and coconut flakes to add a nice crunchy texture and another layer of flavour.

Double or treble the recipe — it will stay good in the fridge for one week or in the freezer for a couple of months. Pair it with a delicious crisp and elegant Bourgogne Chardonnay.

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