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Butternut Squash and Coconut Soup

There’s nothing that combats chill like a hot bowl of homemade soup. This recipe uses spiced butternut squash and yoghurt to make a thick and creamy soup that has a bit of a kick that’ll keep you warm from head to toe. Serve hot along with thick slices of buttered bread for the ultimate winter warmer. For an additional serving flourish, swirl a little extra yoghurt and sprinkle over some fresh, shredded parsley and black pepper. Plus, make this recipe vegan friendly by simply swapping the butter for coconut oil or your favourite dairy free butter alternative.

  • Preparation time: 10
  • Cooking time: 20
  • Servings: 2

How to make

  1. Thinly slice the onion, then melt a knob of butter in a saucepan on a medium heat and add the onions.
  2. Gently sauté the onions on a medium low heat until they are golden, but don't allow them to brown.
  3. Whilst the onions are cooking, peel and dice the butternut squash into medium sized cubes, being sure to keep them all roughly the same size.
  4. Turn the heat down slightly, then add the garlic, 1tsp turmeric, 2tsp ginger, 2tsp cumin, and the butternut squash, then give everything a stir and allow to cook for a few minutes.
  5. Add the stock and water to the pan all the butternut squash should be covered, if not add in a little more water.
  6. Ensure everything is mixed, then turn the heat up to medium high and allow to cook until the butternut squash is soft and easy to cut through with a knife.
  7. Take the pan off of the heat and let cool a little, then using a hand blender, carefully blend the soup.
  8. Put the pan back on the heat and gently warm until it begins to bubble slightly.
  9. Take the pan back off the heat and stir in 3-4 tablespoons of the coconut yoghurt alternative.
  10. Salt and pepper to taste, and if needed add an additional teaspoon of cumin and ginger, stir and serve alongside warm, crusty, buttered bread.

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