Warm your soul with this irresistible Thai-style butternut squash soup! The creamy coconut milk adds a luxurious touch, while the butternut squash provides a healthy dose of vitamins and fibre. It's so good, you'll want to make it again and again!
peeled and chopped
peeled and chopped
peeled and chopped
1 can
fresh, chopped, optional
chopped, for garnish
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Peel and chop the butternut squash, carrots, and white onion. Place them in an ovenproof dish, drizzle with extra virgin olive oil, and sprinkle with a pinch of salt. Roast for 35 minutes until tender.
Allow the roasted vegetables to cool slightly. Transfer them to a blender. Add the coconut milk and vegetable stock to the blender.
Blend the mixture on maximum power for 2 minutes, or until completely smooth and creamy.
Pour the hot soup into serving bowls. Drizzle with a little extra coconut milk, sprinkle with paprika, fresh chopped coriander (if using), and a handful of chopped nuts for garnish.
For an extra kick, add a small piece of fresh ginger or a pinch of chilli flakes to the vegetables before roasting.
If you prefer a thinner soup, add a little more vegetable stock until you reach your desired consistency.
Store any leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.