Spicy Butternut Squash and Coconut Soup
The best recipes are kept simple and easy to make, and this soup is no exception, taking only 30 minutes to prep and cook.
In today’s post we make a delicious and spicy butternut squash soup for two, with coconut milk, garlic, cinnamon, chilli powder and maple syrup.
Butternut squash is a great winter vegetable as it’s perfect for soups, roasted with some parsnips and potatoes, or thrown in to a winter salad.
This soup is hearty and filling, and makes a great dinner option when served with some wholegrain bread or salad on the side. You can adjust the level of chilli powder you add to make it super spicy, or add less for a subtle kick.
- 1/2 a butternut squash, cut into cubes
- 1 cup of coconut milk
- 3 cloves of garlic, crushed
- 1 Tbsp of coconut oil, or olive oil
- 1 Tbsp of maple syrup
- 1/2 tsp of chilli powder
- 1 tsp of cinnamon
- 1 tsp of cumin
- 1 tsp of salt
- 1 Tbsp of coconut milk
- 2 Tsp of pumpkin or sunflower seeds (optional)
- Chopped fresh herbs
- Add the garlic and coconut oil to a medium-sized pot, and heat over a low-medium temperature
- Sauté the garlic for a few minutes, or until it starts to colour
- Add the chilli powder, cinnamon and cumin to the garlic and stir to combine
- Next, add in the cubed butternut squash and stir well
- Once the squash has started to colour, add in the coconut milk and maple syrup, stirring well
- Bring to a soft boil, then reduce to a low heat and cover
- Simmer for around 20 minutes or until the squash has completely softened and the coconut milk has started to reduce
- Season with salt and remove from the heat
- Pour into a blender and blend for a few minutes until smooth
- Pour into two soup bowls and top with 1/2 a Tbsp of the coconut milk each, and the pumpkin or sunflower seeds (optional)
- Sprinkle over fresh herbs and serve
- If you're not a fan of coconut milk, you can substitute this for almond milk and it will still taste delicious!