Butternut Squash, Chilli and Coconut Milk Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
326 kcal
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Course
Soup
Butternut Squash, Chilli and Coconut Milk Soup
Description
Butternut Squash, Chilli and Coconut Milk Soup features cubed squash cooked with onion, garlic, ginger, and chili flakes gently fried before simmering in coconut milk. This method brings out the sweetness of the squash while infusing a mild spiciness from the chili flakes. After cooking until tender, blending the mixture produces a creamy, velvety consistency without added cream.
Lime juice and chopped coriander brighten the final soup, balancing the rich coconut base. Serving with pumpkin seeds and fresh chilli slices adds crunch and a fresh spicy contrast. This soup works well as a warming starter or light meal, with a complex balance of sweetness, heat, and creaminess.
Nutrition information for this recipe is approximate and meant as a guideline only.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 butternut squash (approx. 1kg/2lb), peeled and chopped into 1cm cubes
- ½ teaspoon chili flakes or to taste
- 2 cloves garlic grated or crushed
- 2 cm ginger grated
- salt to taste
- black pepper to taste
- 400 ml coconut milk tin
- lime juice juice of ½ lime
- 2 tablespoons Coriander chopped, plus extra for garnish, aka cilantro, leaves
- pumpkin seeds optional, sliced fresh, for garnish
- red chilli optional, sliced fresh, for garnish
Instructions
- Put the olive oil in a large saucepan and add the diced onion. Fry on a gentle heat with the lid on for 5 minutes until softened but not brown. Stir occasionally.
- When the onions are softened, add the cubed butternut squash, garlic, chilli flakes and ginger and fry on a low heat for 2 minutes.
- Add the coconut milk, bring to the boil then simmer for 15-20 minutes until the butternut squash is soft.
- Turn the heat off and add the juice of half a lime plus the chopped coriander and blitz with a blender until smooth.
- Serve the soup decorated with coriander leaves, pumpkin seeds and slices of fresh red chilli.
Notes
- Nutrition information is approximate and should be used as a guideline only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 19g | 95% |
| Sodium | 26mg | 1% |
| Potassium | 920mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 20020IU | 400% |
| Vitamin C | 42.9mg | 48% |
| Calcium | 117mg | 12% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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