Total Time
25mins
Prep 5 mins
Cook 20 mins

Creamy and velvety, this is a real autumnal soup. The coconut cream goes really well with the earthy squash and spices. Serve with lots of crusty bread.

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 1 garlic clove, finely chopped
  • 4 shallots, finely chopped
  • 5 cm fresh gingerroot, grated
  • 900 g butternut squash, peeled and chopped
  • 850 ml vegetable stock
  • 1 tablespoon fennel seed, roasted and ground
  • 1 tablespoon coriander seed, roasted and ground
  • 85 g creamed coconut, crumbled
  • salt and pepper
  • 4 tablespoons fresh coriander (to garnish)

Directions

  1. Heat the olive oil in a large heavy-based pan. Add the garlic, ginger, shallots and cook until the shallots soften slightly.
  2. Add the squash and the stock, bring to the boil and simmer until squash is soft.
  3. Add the spices and coconut, stirring until the coconut melts.
  4. Blend until smooth and creamy.
  5. Return to the pan and heat through. Before serving garnish with coriander.