Spiced Butternut Squash Soup

A velvety smooth and creamy soup with aromatic spices. The perfect heart warming soup for cosying up on a cold Autumn afternoon.

Time: 1 hour Serves: 3

Ingredients

  • 1 butternut squash
  • Olive oil
  • Black pepper to taste
  • 1 red onion, finely diced
  • 2 cloves garlic, crushed
  • 1 can reduced fat coconut milk
  • 1 tbsp paprika
  • 1 tsp chilli flakes

Method

  1. Pre-heat the oven to 200 degrees Celsius. Carefully cut the butternut squash in half and place flesh side up on a baking tray. Cover with some olive oil and pepper and bake for 45 minutes.
  2. Once the butternut squash has around 15 minutes left, add some oil to a frying pan and place over a medium heat. Add the onions and cook for around 10 minutes.
  3. Add the garlic and spices and cook for another couple of minutes. Place to the side.
  4. Take the butternut squash out of the oven and allow to cool slightly before carefully scooping out the flesh with a spoon and add to a separate bowl.
  5. Add the butternut squash, onion mixture and coconut milk to a blender and blitz until smooth.
  6. Add to a pan to heat through thoroughly and add water to adjust the thickness to your liking.

Top tips

It took me a few attempts to master the scooping of the squash. I use washing up gloves to stop myself getting burned from scooping out the butternut squash, and it also stops it from getting all over your hands.

You can use more or less chilli flakes depending on your taste buds.

This soup freezes well so is perfect for batch cooking.

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