With temperatures as low as minus two this week, soup weather is still on in my books! I came back from France last weekend, and all that was left in my cupboard was butternut squash and a few tins. And so this recipe was created, and I’m glad to say it was success. If you tried this recipe, then let me know by sharing your snaps @oliviafurner.
- 1x large butternut squash, peeled and cut into chunks
- 1x 400g can coconut milk
- 1x vegetable stock cube
- 1x white onion, peeled and diced
- 2 tbsp cumin
- 1 tsp chilli flakes
- 1 tbsp olive oil
- Salt & pepper, to taste
- Add the olive oil, chilli and cumin to a large frying pan and heat.
- Meanwhile, add the butternut squash to a saucepan and fill to the top with water. Add the lid, bring to the boil and then simmer for 15-20 minutes or until soft through.
- In the frying pan, add the onion and cook until soft and transparent. Approximately 3-5 minutes.
- Once the squash is soft, drain and add to the frying pan with the coconut milk. Bring to the boil, then reduce the heat and simmer for a further five minutes.
- Then, add to a blender and whizz until everything is combined and smooth. If it’s a little thick, add just boiled water to thin out.
If you’ve not got a heatproof blender, wait until it’s cool before blending otherwise the plastic can warp from the heat!