A wholesome, rich, warming, slightly spicy soup. The combination of butternut squash, ginger, peanut butter and coconut yoghurt is wonderful.
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It’s now autumn, and it sure feels like it; I can really feel the chill in the air.
Mornings and nights are getting darker (which wreaks havoc with taking food pics!). However, I love getting wrapped up warm and I now have complete justification for wearing scarves every day (I have an enormous collection!)
I created this warming, spicy butternut squash and coconut soup to celebrate and support The Soil Association Organic September a few years ago, which is a fantastic initiative I’m still very proud to support.
The ‘make small changes’ campaign gives simple and affordable hints and tips for going organic.
This soup is everything a soup should be; wholesome, rich, warming, slightly spicy and really delicious. I love the combination of butternut squash, ginger, peanut butter and coconut yoghurt with their gorgeous Thai flavours; the lime juice lifts everything and brings the flavours together.
I love making a big batch so that I can take it to work for lunch the next day too.
A wholesome, rich, warming, slightly spicy soup. The combination of butternut squash, ginger, peanut butter and coconut yoghurt is wonderful.
Prep time: 10 minutes mins
Cook time: 1 hour hr 30 minutes mins
2-4 servings
4.50 from 2 votes
Ingredients
- 1 onion roughly chopped
- 1 tbsp organic coconut oil–I used coconut merchant
- 1 organic butternut squash
- 2 cloves garlic sliced
- Thumb size ginger grated
- 300-500 ml veg stock
- 2 tbsp organic peanut butter
- 1 tbsp tamari/soy
- 1 tsp maple syrup – optional
- 2 tbsp nutritional yeast flakes
- Pinch sea salt
- Black pepper
- 125 ml coconut coconut milk
- Pinch chili flakes I add around 1 tsp
Instructions
Roast the squash in the oven for 60-90 minutes on a medium heat until brown on the outside and soft inside (test with a knife). There is no need to peal the butternut squash.
In a large saucepan, fry the onions on a medium heat in the coconut oil for 8-10 minutes until soft, add the garlic and ginger and cook for a further minute.
Add the veg stock and then scoop out the flesh of the butternut squash and add to the saucepan. Bring to the boil and then simmer for 5 minutes.
Blitz the soup with a hand blender until you have the consistency you like. You can add some more water at this stage if it’s too thick for you.
Finally, add in all the remaining ingredients and stir to combine.
Lovely topped with more chili flakes, seeds, toasted coconut flakes and a drizzle of tamari.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Butternut Squash or Coconut
Roast Squash, Caramelised Onion and Pesto Tarts
15 Minute Chickpea and Spinach Curry with Coconut Chutney
Baked Squash with Chestnut Nut Roast Stuffing
Banana Coconut Porridge
Discuss this Recipe with Niki
2 Responses
I made this last night. It’s so good! I ground up about 1/8 tsp red pepper flakes and added that with the garlic and ginger. So awesome! The lime makes everything dance in your mouth! This is my husband’s new favorite soup. I added cilantro leaves on top for a bit of green.Reply
Brilliant! So happy to hear!
Love, Niki xxxReply
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