Butternut squash and coconut soup
This is my favourite soup folks, well, at least for the time being.
I usually define the soup (or any other dish) as favourite, when I cook it frequent enough for my husband to start questioning whether certain veggies have taken over monopoly at the local market; and with my ever-lasting cold these weeks, I’ve been cooking this soup a lot.
I’ve posted a similar recipe back in 2011, which was more labour intensive, but since butternut squash is so versatile, and recipes have tendency to evolve (or become more simple) over the time, I think it’s time for an update.
The soup can be put together in half an hour and it really simple, but it’s heart and soul warming and even though practice shows it doesn’t cure cold, it good enough to chase away the chills.
If you want to have a true coconut feast, I cannot recommend enough two creations from my fellow blogger Viviane from Chocolate Chilli Mango.
One is a coconut bread, made mainly from coconut flour and eggs (Viviane adds protein to it, but I just increase coconut flour), which results in an airy and light coconut flavoured bread, incredibly delicious.
My second choice is cauliflower-coconut bread. This one sounds very unusual and the result I would call more a bake than a bread, mostly because it’s so moist, and can be eaten like a meal on it’s own: it’s so delicious, I don’t even know where to begin describing (with baba ghanoush it is divine). I like to add a generous slice to a bowl of this soup and I that’s all I need to be happy.
- 2 tablespoon coconut or any other vegetable oil
- 1 large onion, cut in half and sliced
- 2 medium carrots, cut in large dice
- 500 gram butternut squash, cur in large dice
- pinch of chilli
- 1 teaspoon brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- 3-4 cups chicken stock (for vegetarian/vegan option change with vegetable stock)
- Freshly grounded pepper
- 200 ml coconut milk
- fresh coriander
- handful of cashews
- Heat the oven to 180C.
- Heat the oil in a heavy based pot and fry the onions on high heat stirring frequently until starting to caramelized.
- Add diced carrots and butternut squash, let it cook for another few minutes then stir in all the spices and sugar. Let it cook for a minute.
- Pour over the stock, just enough to cover vegetables, bring to boil and let it simmer for about 15 minutes, or until veggies are tender.
- In the meanwhile, place cashew nuts on a baking tray and roast for 5-10 minutes.
- Pour everything into a blender and whiz for a few minutes until smooth.
- Stir in coconut milk and check the seasoning.
- To serve, divide between bowls, top with toasted cashews and fresh coriander. Enjoy!