This recipe is courtesy of Trinity’s Kitchen, a wonderful resource for nutritious and seasonal free recipes.
A simple, yet delicious creamy coconut, squash soup with warming ginger & coriander spices. Naturally vegan and gluten-free.
- 1 large butternut squash (1.5kg approximately)
- 400ml (1 can) full-fat coconut milk
- 400ml water (add more or less depending on consistency you prefer)
- 2 cloves of garlic
- 1 inch cubed of fresh ginger
- 1 heaped teaspoon sea salt
- 1 larch pinch of black pepper
- 1 heaped teaspoon ground coriander
Optional extras – add any of the following
- 2 large handfuls of baby spinach
- 1 large hand full of fresh coriander leaves
- 1 cup of cooked chickpeas (or a 400ml can, drained)
Slice your butternut squash in half. Scoop out and discard the seeds. Pop it into an oven at gas mark 7 (220C/425F) for about 45 minutes (or until you can pierce a fork into it).
In the meantime…Peel the ginger and finely grate it.
Crush and finely chop your garlic cloves.
Once the squash has baked.Take the squash out of the oven and allow to cool a little (until you can handle the heat).
Take off any stalk ends and slice through several times and then pop into your large jug blender. If you have a powerful blender, then you can leave the skin intact, otherwise you might prefer to scoop out the squash first, and discard the skin.
Pour in the coconut milk and water. Toss in the crushed garlic and finely grated ginger.
Add salt, pepper & coriander.
Securely place the lid on your blender and blend until creamy smooth. It will be quite full, so you may need to use your tamper tool to press it down (or use a spoon between pulses, just to help it initially blend down, if needed).
Pop into a pan. Add any extras and gently cook on the stove for a further 10 minutes, placing a lid on, between frequent stirring.
This extra 15 minutes is necessary to cook the garlic, to heat through any extras and help the flavours dance together. If you don’t want to add any extras, then you would probably be better off gently cooking your garlic first. The easiest way to do this is to bake it for a few minutes along with the squash. Be sure, however, not to over bake the garlic, because it won’t taste too good if you do. 10 minutes should be enough. Then simply blend, make sure it’s hot enough to eat and serve right away.