Spiced Butternut Squash Soup with Coconut and Coriander

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I have always liked autumn. There is always a sense of something new to come, and I feel full of expectations. I remember being younger and feeling this excitement before going back to school after a long summer holiday. Still young but not so young, I now have a son who just started school. His first week went really well which was a big relief.
September has been amazingly mild and sometimes hot. We have had days with temperature of 30°C. But now it’s starting to feel like autumn is upon us. This soup is nice and warming and super fast to make, just over 30 minutes. I like it hot so I add a fair amount of chilli however alter this to taste. I normally make seed crackers with fenel seeds to go with the soup but run out of time today. I will make sure to share the cracker recipe soon as it’s a great snack.
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Serves 4
Spiced Butternut Squash Soup with Coconut and Coriander
1 butternut squash, about 850 g when peeled, cut in 3 cm cubes
2 onions, roughly chopped
5 cm knob of ginger, roughly chopped
1 red chilli, chopped
1 tbsp  cold pressed virgin coconut oil
500 ml water
2 tbsp soya sauce or tamari
400 ml of coconut milk
2 limes, juiced
salt to taste
Garnish:
handful of coriander, chopped
handful of each, pumpkin seeds, sunflower seeds, coconut flakes, lightly toasted
Start by chopping the onion, ginger and chilli.
In a large pan, I used a cast iron casserole pan, melt the coconut oil and add the onions,  ginger and chilli. Fry on medium heat for 5 minutes.
While the onion mix is frying peel the butternut squash and remove all seeds. Cut the squash into rough cubes. Add to the sautéed onion mix and pour over the water . Bring to a boil, then lower the heat. Simmer with the lid on for about 20-25 minutes until the squash is soft.
While the soup is on the boil, prepare the garnish by chopping the coriander. Toast the seeds and coconut in a dry pan until golden. Set aside to cool.
Use a hand mixer and blitz the soup until smooth.
Add the coconut milk and soya sauce and boil for a further 5 minutes with the lid off on medium heat.
Add the lime juice.
Serve with chopped coriander and toasted seeds.

 

 

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