Butternut and Coconut SoupServes 66 Plant Point
Soups


Butternut and Coconut Soup


Serves 6

6 Plant Point

Plant Packed

The only thing I like about summer being over is soup season. Try to make your own stock or buy it fresh - you will taste the difference. This soup is about to become a staple for you.

Ingredients:

  • 1 butternut squash

  • 2 tbsp olive oil

  • sea salt

  • 1 tbsp fresh rosemary

  • 1 white onion, finely chopped

  • 1 thumb of freshly grated ginger

  • 2 garlic cloves

  • 1 fresh red chilli, chopped

  • 1 x 400ml can coconut milk

  • 500ml boiling water, chicken stock or bone broth

  • 1 can of chickpeas, rinsed

  • 2 tsp chilli flakes, to serve

Method:

  1. Preheat the oven to 200°C/400°F/Gas mark 6.

  2. Cut the squash in half, rub the cut sides in 1 tablespoon oil and sea salt, wrap each half in foil and bake in the oven for 30-40 minutes, or until cooked through.

  3. Scoop out the squash flesh with a spoon and set aside.

  4. In a saucepan, heat 1 tablespoon oil with the rosemary, ginger, garlic, fresh chilli for 1 minute over a low heat, then add the chopped onion.

  5. Sauté for 5 minutes, then add the coconut milk, squash, chickpeas and boiling water/stock/broth.

  6. Cook for 10 minutes over a low heat, blend until smooth and serve with a sprinkle of chilli flakes.