Butternut Squash and Coconut Soup

It's a sweet, spicy and creamy soup, perfect for a cloudy day. One of my favourite flavour combinations. If you want to make it even more sweet you can replace butternut squash or carrots with sweet potatoes. I just had some butternut squash to use up, so I turned it into a lovely and simple dinner.

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Recipe is for 6 servings

Ingredients :

rapeseed oil

1 medium-sized white onion

5 cm of fresh ginger

1 tsp turmeric

1 tsp cayenne

salt

1 can of full fat coconut milk

1 small butternut squash

2 carrots

1 small turnip

1 parsnip

a handful of fresh coriander leaves

hot water

juice of 1 lime (or 1/2 lemon)

toasted pumpkin seeds for garnish

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Method :

1. Wash, peel add cut into small dice your squash, carrots and turnip. Peel and slice (or grate) the ginger. Peel the onion and cut into fine dice.

2. Take a 3 l pot (or bigger) and place it over low heat, add some rapeseed oil. When it's heated up place your onions and ginger. Fry until they are glossy, you don't want them to catch much colour. Add turmeric, cayenne, coriander and pinch of salt. Keep over low heat for couple minutes, then add coconut milk and simmer for 5 minutes.

3. Add all chopped vegetables into the pot. Add hot water until it roughly covers vegetables and add pinch of salt.

4. Cook it over low heat for 30 minutes or until all vegetables are very soft. Blitz the soup with hand blender until it's smooth.

5. Add lime juice and add more salt if needed. Garnish with some toasted pumpkin seeds and drizzle of oil.

Enjoy!