Weekends this time of year need to include striding knee deep in piles of golden autumn leaves and returning to steaming bowls of soup . Even better if the soup matches the leaves.
I am always so happy to see the butternut squash come back into the vegebox. Just so versatile; chopped and roasted with onion and garlic served in wraps with yogurt & mint dressing, in salads with chickpea and feta/haloumi , hollowed out stuffed with autumn ingredients mushrooms, nuts and herbs.
This soup should be thick and velvety the chilli cuts through the sweetness of the squash and cocunut. Served here with toasted slices of flour tortilla, you can add a dash or lime juice or fish sauce.
Coconut ,Chilli & Butternut Squash Soup
500g of butternut squash ( or replace with up to 1/3 carrots especially if the squash looks pale) or any orange fleshed squash
1 medium onion finely chopped
1 clove of garlic roughly chopped
1/2 tsp of ground coriander ( freshly ground if possible)
1.5 pints of vegetable stock
1 tsp of dried chilli flakes
2 heaped tbsp of creamed coconut or coconut milk powder
- Fry the onions, garlic , chilli and coriander in a little sunflower oil
- Peel the butternut squash ( and carrots if you are using) , remove the seeds and cut the flesh into very small pieces this will help it cook quickly ( You can use a food processor to grate the vegetables for speedy cooking)
- Cover with the stock and simmer until softened, should be 15 minutes
- Add the coconut milk powder/cream
- Puree , taste and season as required with salt, chilli or coconut milk