This is a real winter warmer soup. The creamed coconut is so easy to use in soups and gives a wonderful creamy flavour without using any cream! It’s a delicious recipe that’s full of flavour and healthy too. The coconut and butternut squash really do make a great combination which is not to be missed out on. Serve with warm crusty bread and enjoy!
- 1 medium onion
- 2 cloves of garlic
- 1 butternut squash approx 1.5kg
- ½ sachet of creamed coconut
- 1 tsp mild curry paste
- 1tsp dried rosemary
- 1 vegetable stock cube
- Pinch of salt and black pepper
Finely chop the onion and garlic and fry in a saucepan until caramelised.
Peel and chop the butternut squash and add to the pan with 700ml of water.
Bring to the boil and add the stock cube, rosemary, salt, curry paste and creamed coconut.
Simmer for 15 to 20 minutes or until the squash is tender.
Using a plunge blender straight into the saucepan, blend a part of the soup but not all of it to give varying texture. Serve on its own or with bread and butter.
If you cant get hold of a butternut squash you can use sweet potato instead and how about adding a carrot!