Roasted Butternut Squash Soup with Coconut

Name: Roasted Butternut Squash Soup with Coconut
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Ingredients: 1 large Butternut Squash; 1 Garlic, head; 30ml Olive Oil; Some Salt; 2 Red Onions; 10g Ginger; 1 Red Chilli; 1 tsp Ground Coriander; 1 tsp Cumin Seeds; 1/2 tsp Ground Cinnamon; 500ml Vegetable Stock; 1 can of Canned Coconut Milk; 30g Pumpkin Seeds, toasted; Some Chives, chopped; 30g Crispy Onions; Some Chilli Oil; 30ml Crème Fraîche

This velvety roasted butternut squash soup is laced with warming spices and creamy coconut milk for a rich, comforting bowl. Roasting the squash and garlic deepens their sweetness while ginger and chilli add brightness and gentle heat. Finished with crunchy toasted pumpkin seeds, crispy onions, chives and a drizzle of chilli oil and crème fraîche, it’s an elegant, cozy starter or light meal.

This velvety roasted butternut squash soup is laced with warming spices and creamy coconut milk for a rich, comforting bowl. Roast... Show more

By Chef Thom Bateman · Original recipe

Health Grade

B+ · Healthy

Time

1 hr10 min

Price

1,64 €

Calories

597 kcal

vegetarian

low calorie

nutritious

low carb

Method

Heat the oven

Preheat the oven to 220° C. Slide a large baking tray into the oven as it heats so the squash starts roasting straight away when it goes on.

Wash the produce

Rinse the Butternut squash, Red onions, Ginger, Red chilli, and Chives, then dry everything well. Dry vegetables roast and fry more cleanly, and dry chives are much easier to chop neatly later.

Prep the vegetables

Halve the butternut squash lengthwise and scoop out the seeds. Trim the top off the Garlic head to expose the cloves. Dice one onion for the soup, then slice the other onion as thinly as you can for the topping. Peel and finely grate the ginger, thinly slice the chilli, and finely chop the chives.

Roast the squash

Rub the squash halves and garlic with about two thirds of the Olive oil, season them with Salt, and place the squash cut-side down on the hot tray with the garlic alongside. Roast for 35-45 minutes, until the squash is completely tender when pierced and the garlic is soft, golden, and sweet-smelling.

Make the toppings

While the squash roasts, heat the remaining oil in a frying pan over medium heat. Add the thin onion slices with a small pinch of salt and cook for 8-10 minutes, stirring often, until they are deep golden and shrunken; keep an eye on them in the last few minutes, because they darken quickly as they turn into a crispy onion topping. Lift them onto a paper-lined plate, then add the Pumpkin seeds to the same pan and toast for 2-3 minutes, stirring, until they smell nutty and start to pop.

Cook the aromatics

Set a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened, then stir in the ginger, chilli, Ground coriander, Cumin seeds, and Ground cinnamon. Cook for 1 minute, stirring, just until everything smells fragrant.

Simmer the soup

Scoop the roasted squash flesh into the pot and squeeze in the soft roasted garlic cloves, discarding the skins. Pour in the Vegetable stock and the Canned coconut milk, then bring the soup to a gentle boil. Lower the heat and simmer for 15 minutes so the flavors meld and the squash softens completely into the broth.

Blend until smooth

Take the pot off the heat and blend the soup with an immersion blender for 1-2 minutes, until completely smooth and velvety. Taste and add a little more salt if it needs it.

Garnish and serve

Ladle the soup into bowls and finish each one with a spoonful of Crème fraîche, a drizzle of Chilli oil, the chopped chives, the toasted pumpkin seeds, and the crispy onion topping. Serve hot, making sure each bowl gets some creamy topping and a little crunch.