Butternut Squash, Chilli and Coconut Milk Soup
My perfect autumn/winter Sunday evening meal involves a warming pot of this Butternut Squash, Chilli and Coconut Milk Soup bubbling on the stove and fresh Pumpkin Seed and Rye Soda Bread cooking in the oven. Best of all I can make this whole meal in under 45 minutes
Servings 4 people
Calories 326kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 butternut squash (approx. 1kg/2lb), peeled and chopped into 1cm cubes
- ½ teaspoon chilli flakes or to taste
- 2 cloves garlic grated or crushed
- 2 cm ginger grated
- Salt and pepper to taste
- 400 ml tin coconut milk
- Juice of ½ lime
- 2 tablespoons coriander (cilantro) leaves chopped, plus extra for garnish
- Pumpkin seeds and sliced fresh red chilli for garnish (optional)
Instructions
- Put the olive oil in a large saucepan and add the diced onion. Fry on a gentle heat with the lid on for 5 minutes until softened but not brown. Stir occasionally.
- When the onions are softened, add the cubed butternut squash, garlic, chilli flakes and ginger and fry on a low heat for 2 minutes.
- Add the coconut milk, bring to the boil then simmer for 15-20 minutes until the butternut squash is soft.
- Turn the heat off and add the juice of half a lime plus the chopped coriander and blitz with a blender until smooth.
- Serve the soup decorated with coriander leaves, pumpkin seeds and slices of fresh red chilli.
Notes
Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 326kcal | Carbohydrates: 28g | Protein: 4g | Fat: 25g | Saturated Fat: 19g | Sodium: 26mg | Potassium: 920mg | Fiber: 4g | Sugar: 5g | Vitamin A: 20020IU | Vitamin C: 42.9mg | Calcium: 117mg | Iron: 4.7mg