Dark Soy Butternut Squash and Coconut Soup with Vegetables

Eman Mahmoud
Jul 24, 2021
2 min read

Updated: Aug 21, 2021

I made this soup because mum wanted something light with vegetables and she remembered that I made a soup similar to this one. I fried the butternut squash as usual and processed it in a food blender and added the coconut milk with the herbs. What I did differently was fry the vegetables in dark soya sauce and that changed the colour of the soup. It also had a nice flavour to it as well. Previously, I didn‘t use Shiitake mushrooms and this time I did because I really wanted that oriental look and flavour. It’s great when you can make a dish and recreate it over and over again.

Prep:20 mins

Serves: 3-4

Cooking: 1 hour

Ingredients

-2 small butternut squash

-3 tins coconut milk

-1 pack of shiitake mushrooms.

-1 pack of spinach

-1 stir fry pack with beansprouts, mushroom, grated carrots, cabbage.

-1 stir fry pack with baby sweetcorn, tender stem broccoli, pepper, spring onion.

-1 tsp cumin

-1 tsp ground coriander

-1 tsp coriander leaves

-1 tsp lime kaffir leaves

-1 tsp garlic paste

-1/2 tsp ginger paste

-1 tsp chilli paste

-Butter

-Salt and pepper to taste

Instructions

Peel the butternut squash and chopped into chunks.
Melt butter in a frying pan on a medium heat.
Fry the butternut squash until it has softened.
Put the cooked butternut squash into a food processor with a knob of butter and blend.
Open 3 tins of coconut milk and pour into a large saucepan.
Add the butternut squash and mix in with the coconut milk.
Add the spinach leaves.
Fry the vegetables in oil and dark soy sauce until cooked.
Pour into the soup.
Add the following herbs and spices: