Butternut squash and ginger soup recipe

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  • Vegetarian
serves: 4
Skill: easy
Prep: 10 min
Cooking: 40 min
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  • Butternut squash is in season. Make the most of it by teaming it with ginger and a touch of chilli, in this warming soup

    Ingredients

    • 1 tbsp olive oil
    • 1 medium butternut squash, peeled, seeds removed and chopped into chunks
    • ½ onion, chopped
    • 1 heaped tbsp chopped ginger
    • 1 tsp chopped red chillies
    • 1 litre vegetable stock
    • 125ml coconut milk, plus a little extra for serving
    • a handful of roughly chopped mint leaves and chopped chives (optional)
    • lime juice

    Method

    • In a large, wide-based pan, heat the olive oil and cook the butternut squash, onion, ginger and chillies until soft.

    • Add the stock, coconut milk and some salt and pepper, then bring to the boil and simmer for about 30 minutes.

    • Blend in a processor, then serve with the fresh herbs if using, a squeeze of lime juice, and extra splash of coconut milk.

    Top tip for making Butternut squash and ginger soup

    5 large carrots, peeled and chopped can be used instead of the butternutsquash

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    (129 ratings)
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