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Cream of Butternut Soup


 

 

My niece wanted a creamy butternut squash soup and that is exactly what she got. Moreover, she enjoyed it. I tried to go the traditional route but I couldn’t help but add a range of herbs and spices to give it a unique flavour. In addition, I used coconut milk to make it healthy.


Also I discovered the secret to making the soup bright orange is using two small butternut squashes. It also makes the soup thicker so you don’t have to use cream. This is a great soup to have on a winter’s day but you can have anytime you want.

 
Prep: 15 mins
Cooking time: 1 hour
Serves: 3-4
Ingredients

-2 small butternut squash

-1 tin coconut milk

-1/2 tsp chilli paste

-1/2 tsp garlic paste

-1/2 tsp ginger paste

-1/2 tsp curry powder

-1/2 tsp turmeric powder

-1/2 tsp ground coriander

-1/2 tsp ground ginger

-1/2 tsp coriander leaves

-1/2 tsp parsley

-salt and pepper to taste

 
Instructions
  1. Peel the butternut squash (do this in batches if you have to).

  2. Chop the butternut squash into chunks.

  3. Fry the butternut squash in oil until soft on a medium heat in a frying pan.

  4. Place the cooked butternut squash into a blender.

  5. Add garlic and ginger paste as well as some oil to purée effectively.

  6. Blend until the butternut squash is puréed.

  7. Boil coconut milk on a low heat.

  8. Add puréed butternut squash and mix.

  9. Add the following herbs and spices

-1/2 tsp chilli paste

-1/2 tsp curry powder

-1/2 tsp turmeric powder

-1/2 tsp ground coriander

-1/2 tsp ground ginger

-1/2 tsp coriander leaves

-1/2 tsp parsley


Allow the soup to simmer and boil and then serve in small bowls.



 






 

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