19 Jan Coconut Turmeric Squash Soup
Soups & Bowl Food
Coconut Turmeric Squash Soup with toasted Coconut
This butternut squash soup with coconut and turmeric is the ultimate snuggle up supper! Make a big batch and freeze so that you can always have something warming when you are strapped for time and effort. Swap butternut squash for sweet potato or carrot or whatever you have to hand. Don’t worry about peeling the squash, instead give it a scrub and it’s good to go.
- Start by dry toasting the coconut flakes in a large wide saucepan for 1 – 2 minutes or until just golden (keep an eye on them, coconut burns quickly!). Remove and set aside to cool.
- In the same pan, fry the onions in coconut oil for 8 minutes, stirring occasionally. Meanwhile, prepare the squash by peeling and rough chopping.
- Add the garlic, turmeric, curry powder, (chilli, if using) and finely chopped coriander stalks and cook for 2 more minutes.
- Add squash, coconut milk and stock/broth. Season to taste with salt and pepper and simmer for 20 minutes, with the lid on or until the squash is tender
- In a hand held blender or food processor, blend until creamy and thick. Squeeze in a little lime or lemon juice and taste for seasoning. Divide between bowls, sprinkle over coriander leaves and scatter with toasted coconut flakes.
- 1 tablespoon coconut oil or ghee
- 1 large onion, roughly chopped
- 3 garlic cloves, chopped
- 2 teaspoons ground turmeric
- 2 tablespoons good quality curry powder (if it’s a ‘medium’ or ‘hot variety’ you might not want to add more chilli
- 1 coriander stalk (leaves used below)
- 1 large butternut squash or other squash (about 1.5 kg), peeled and roughly chopped into 1 inch cubes
- 1 x 400ml tin full fat coconut milk
- 1.2 litre good quality stock/broth
- Juice of 1 lime or 1/2 lemon
- 1 chopped fresh chilli or ¼ teaspoon cayenne or chilli powder (adjust to your taste)
- Sea salt and freshly ground black pepper
- 3 tablespoons coconut flakes or desiccated coconut
- A handful of coriander leaves (stalk used above)