Coconut & Squash Soup

it's hard to make soup look exciting. You'll just have to take my word for it...

it’s hard to make soup look exciting. You’ll just have to take my word for it…

Although squash soups are typically more of a winter thing, I’ve converted this one into something lighter and more summery.

How? By adding a lot of coconut milk, some fragrant flavours like ginger and cilantro and then taking a big bowl of it and eating it outside on my patio, in the sun.

Coconut & Squash Soup (serves 4)

  • 1 small sweet potato, peeled and diced
  • 1 butternut squash, peeled, de-seeded and diced
  • 1 celery stalk, chopped
  • 1/2 white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small bunch cilantro, roughly chopped
  • 1 tbsp root ginger, peeled and chopped
  • 1/2 cup full fat coconut milk
  • 4 cups vegetable or chicken stock
  • 1 tbsp coconut oil
  1. Heat the coconut oil in a large saucepan. Add the onion, celery, garlic and ginger. Let the flavours mingle and the onions sweat for 10 minutes over a medium heat.
  2. Add the butternut squash and sweet potato. Pour in the stock and bring to a boil.
  3. Reduce the heat and let simmer for 30 minutes.
  4. Stir in the cilantro leaf and take off the heat.
  5. Transfer to a blender and process until smooth. Add the coconut milk, season to taste and serve.

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3 thoughts on “Coconut & Squash Soup

  1. Pingback: Garlic Squash Noodles | Things My Belly Likes

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