Cover, reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally. In the meantime my body is craving vegetables and salad so quick handy recipes are the order of the day I love spicy food and this soup really hits the spot for lunch or as a light starter for a larger meal. Thanks so much for sharing with NCR. Add the rest of the ingredients then cancel the SAUTE function. Season with sea salt and ground black pepper. My spicy butternut squash soup recipe is easy to make and is also vegan friendly. 1kg/2lb), peeled and chopped into 1cm cubes teaspoon chilli flakes or to taste 2 cloves garlic grated or crushed 2 cm ginger grated Salt and pepper to taste 400 ml tin coconut milk Juice of lime 2 tablespoons coriander (cilantro) leaves chopped, plus extra for garnish Line a baking tray with non stick parchment paper. Required fields are marked *. Heat about half the oil in a soup pot. Low fat coconut milk works just as well. Seal and set vent to "sealing" position. 1 x 400g tin of coconut milk. When the program has finished, open the lid and season to taste before serving. Chop your chilli, heat the olive oil in a large saucepan and add the chilli. This website uses cookies to provide you with the best browsing experience. Eb , Your email address will not be published. Unappetising, murky brown colour did . I often make a big pot of soup on a Sunday. 1x400ml tin of coconut milk. Add the vegetable stock, sweet potatoes and squash, briefly bring to the boil then reduce the heat. In a large cooking pot, heat the remaining tablespoon of oil and fry the onions until they are soft. Now retired, Janet was with The Wine Society for 23 years, mostly within our Buying Team. Add the squash and stir regularly for ~2 minutes. Now, add all of the spices and the . Puree the soup. Chop your chilli, heat the olive oil in a large saucepan and add the chilli. Serves between four and six people. 2 tbsp of rapeseed oil. Amazing recipe, thanks for sharing, Yay! Saute in olive oil for about 5 minutes, turning often. Bring the soup back to the boil then serve. Once hot, add oil, shallots, and garlic. Discard the thyme and add the roasted squash to the pot, along with the coconut milk and vegetable stock. //]]>. Scatter over the garlic and roast for a further 30 minutes. Add the onion, chilli and garlic, and fry for 4-5 minutes until softened. I usually use that technique when I have something roasting in the oven anyway if you dont have the oven on you can just peel and chop the squash and cook it until soft in the stock. In as little as 21 minute. Add the stock, and simmer until the squash is tender. 2. Fry on a gentle heat with the lid on for 5 minutes until softened but not brown. It goes really well with the Asian flavours of this soup. Step 2 Place squash mixture in a blender. Add the onion, garlic, ginger, chilli and cumin and stir for a further 5 minutes until the onion begins to soften. Images Courtesy of Getty Images. Add the apple, squash, broth and spices. Stir occasionally. So the post-Easter chocolate hangover is in full swing today, is it just me? Its obviously a little less creamy, but still delicious. Our easy recipes include scrumptious vegetarian and healthy options. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes. [CDATA[ Heat the sunflower oil in a large saucepan and gently fry the onions, garlic, chilli and ginger for 10 minutes, stirring occasionally, until soft and starting to colour. Add the onion, salt, and several grinds of fresh pepper and saut until soft, 5 to 8 minutes. Place the lid on the pot, set to the Sealing position, and pressure cook until squash is fork tender. I am trying to include more step by step photographs in my postsI think it makes it much easier to follow a recipe if you can sort of see where you are going! Towards the end of the cooking time, put the seeds in a small roasting tin, anoint with a bit of oil and season with whole salt and pepper and a pinch of garam masala if you like. I love it! Let me know what you think if you try it! Add the rest of the ingredients then cancel the SAUTE function. The Adventures Of An Allergy Mummy. 1 tin of coconut milk Pressure King Pro 4.8L - 14-in-1 Digital Pressure Cooker, Prep: 5 minutes Let me know how it goes! Butternut squash and coconut soup Ingredients: 750g butternut or acorn squash, or small pumpkin 2-3 banana shallots Whole salt and ground black pepper A splash of chilli-flavoured oil, or olive oil and a pinch of chilli flakes to taste 100ml white wine Bouquet garni of fresh thyme, sage and bay leaves 400ml can coconut milk 5. Peel, de-seed and chop the squash into 2cm chunks. Instructions. First, roast your chunks of butternut squash - skin on - at 180C until golden brown and soft. I'm on record as declining wine with soup because it's just too wet, but I'd make an exception here and uncork a fairly rich, not overly dry white. Nutrition information is approximate and meant as a guideline only. This delicious butternut squash and coconut soup recipe is a warm welcome home as autumn gives way to winter. Victoria x? Its so delicious, colourful and perfect for this time of year isnt it? 200ml coconut milk 800ml vegetable stock Seasoning according to taste Instructions Optionally saut the onions and garlic. Mix in well with your hands. I didnt add corriander as i dont like it. Took much longer for the butternutsquash to soften than stated, and I checked I cut to the right size. Bring to a simmer. Had this soup in a restaurant so looked for a recipe. Thanks so much for giving me a heads up and letting me know you enjoyed it, though! Browse more than 90 rated & reviewed butternut squash soup recipes, and find a new favorite. Season with sea salt and ground black pepper and pop in the oven to roast for 45 minutes or until the edges are slightly charred and the squash is tender when pierced with a fork. Bring this to the boil and simmer for 5 mins or so. So pleased you liked it that makes me very happy. Put the olive oil in a large saucepan and add the diced onion. Simply perfect. Leave a review in the, Warm Christmas Rice Salad with Butternut Squash and Pomegranate Seeds . Cook at high pressure for 8 minutes. The addition of coconut milk adds a creamy and exotic flavour, but if you don't want to use it, you could replace with vegetable stock. 1kg/2lb), peeled and chopped into 1cm cubes, Pumpkin seeds and sliced fresh red chilli for garnish. This means that every time you visit this website you will need to enable or disable cookies again. In the meantime rinse the seeds in water and pat dry with kitchen paper.Dry fry the seeds in a frying pan for 2 mins, turning constantly to ensure they don't burn. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper. So tasty . 1 tablespoon coconut oil 1 medium brown onion, diced 3 teaspoon garlic teaspoon ginger, ground teaspoon coriander, ground teaspoon salt 4 cups butternut squash, peeled and cubed 1 carrot, diced 4 cups vegetable stock cup coconut milk Topping cup cilantro/coriander leaves *optional 1 tablespoon chili, freshly chopped Instructions Never tried coconut milk in soups yet though, must give it a go. Yes you can absolutely use frozen butternut squash in this recipe. fresh coriander to serve. For more information on collaborative posts please read my disclosure page. The only thing I can think of is it could be related to the type of coconut milk you used? Cook, stirring frequently, until softened, 6 to 8 minutes. So pleased to hear that you enjoyed this and thank you so much for taking the time to let me know! ORDERED THIS SOUP WHEN EATING OUT IN BRENT CROSS SHOPPING CENTRE WAS BLOWN AWAY SO GOOGLED IT. Butternut Squash & Chilli - BOL Foods This is a winter warmer with all the colour of summer: a silky blend of butternut, carrot, mango and turmeric, creamy coconut and a surprising chilli kick. Blend the coconut sweet potato soup with an immersion blender (4). There is no need to peal the butternut squash. 1 pint of vegetable or chicken stock Roasted squash produces wonderful soups with a velvety consistency when blitzed smooth. Our easy recipes include scrumptious vegetarian and healthy options. 1 large Butternut Squash or 2 small ones. Preheat oven to 425 degrees F (220 degrees C). 1-2 limes, juice only. Add the broth and milk. Stir through the chilli flakes and fry for a further minute. Stir to coat. Preheat the oven to 220C (425F/Gas 7). This sounds like such a delicious, full flavoured, warming soup. Use a handheld blender and blend the squash, chilli and stock until you have a smooth soup. Season with sea salt and ground black pepper and pop in the oven to roast for 45 minutes or until the edges are slightly charred and the squash is tender when pierced with a fork. Thank you so much this one (with or without prawns) is going to be a regular on the menu, I can tell! Yes, that little kick of chilli makes this soup really warming perfect for chilly evenings! Now cut the halves into large chunks or wedges and arrange in a roasting tin. Bring the soup to a boil. Turn the heat off and add the juice of half a lime plus the chopped coriander and blitz with a blender until smooth. Do I just chuck it in frozen? Toss squash with 1 tbsp olive oil. It's a deliciously tasty winter warmer spiced with fresh chilli.This soup r. Stir in the peanut butter, vinegar, and sugar. When the onions are softened, add the cubed butternut squash, garlic, chilli flakes and ginger and fry on a low heat for 2 minutes. Yay! Add onion and celery to butternut and saute a few more minutes until soft. A silky blend of butternut, carrot, turmeric, and a swirl of creamy coconut: all warmed through with a touch of chilli. Place on a baking tray and toss with half the olive oil, then place in your oven. Blend with a hand blender or food mixer until smooth. Best of all I can make this whole meal in under 45 minutes. Reduce the heat, cover and simmer until the vegetables are very tender, about 35 minutes. Eb , Just made this soup dont know what went wrong but it has seperated, Oooh that is strange. Eb x. Lovely! Instructions. Stir in the squash, onion, curry paste, and spices. A few sprigs of thyme. It is a royal pain to peel and prep though but a handy trick I saw on a Jamie Oliver show makes things a lot easier see below! This soup uses a whole butternut squash, but if you dont like chopping up squashes, the supermarkets do packs of ready chopped squash in the freezer department, making this a handy standby meal. Heat the oil in a large pot over medium heat. Cal/Serv: 309 Makes: 4 - 6 servings Prep Time: 0 hours 15 mins Cook Time: 0 hours 20 mins Total Time: 0 hours 35 mins Ingredients 2 tbsp. Bitter and sour with not a hint of butternut squash nor any of the exciting, spicy aromas. That is an impressive bowl of goodness. Her Food for Thought column in our newsletter and recipes gained her many loyal followers. Preheat your oven to 200C (or 180C for a fan oven). Preheat oven to 400F (200C). Preheat the oven to 200C, gas mark 6. If you haven't roasted the butternut squash leave it for 20 mins, you'll need extra water, until soft. Preheat the oven to 200C/400F. Cut squash into small pieces. But if that is too much fuss, just leave the decoration off, it will still taste delicious without the decoration! Simmer gently for about 30 minutes. Remove from oven and set aside. For Jamie Olivers trick place the whole butternut squash, unpeeled in the oven. Eb x, This soup sounds really tasty and would be great with the soda bread. To save time you can leave the saut steps out, but we would recommend using this feature to maximise flavour. I know it will definitely work with low fat coconut milk as I do that myself sometimes. Im not sure what to suggest, that has never happened to me before. 2. If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today! Mine too! Learn how your comment data is processed. Cover them with water. Thank you so much for taking the time to write such a lovely comment to tell me all about it it brings me such joy to know that my recipes are being made and enjoyed Eb x. Delicious eventually! I like the lift of the chilli. Bring to the boil and leave to simmer for 15-20 mins or until the squash is soft. Plus if you make a double quantity of the soup you have a couple of lunches sorted for the week ahead. Adding a hint of chilli to this simple butternut squash soup gives it a warming kick. I have bought the ingredients again but this time I have bought ready chopped frozen butternut squash (too lazy to chop). I am a Froothie ambassador and this post contains affiliate links, which means if you buy a Froothie product using my links, I will get a small commission, but it will not cost you a penny more. Add the ginger and garlic; cook, stirring, for 1 . I always test my recipes thoroughly and try to make the timings as accurate as possibleso I can only apologise that this took longer than statedwhen I get a chance, I will retest the recipe and amend as needed. Line a baking sheet with parchment paper. Preheat the oven to 220C (425F/Gas 7). Thank you for sharing the recipe ? Have you got your hands on a copy of my meal plan yet? ");b!=Array.prototype&&b!=Object.prototype&&(b[c]=a.value)},h="undefined"!=typeof window&&window===this?this:"undefined"!=typeof global&&null!=global?global:this,k=["String","prototype","repeat"],l=0;l
b||1342177279>>=1)c+=c;return a};q!=p&&null!=q&&g(h,n,{configurable:!0,writable:!0,value:q});var t=this;function u(b,c){var a=b.split(". Soften the onion, chilli and garlic in a little oil with a little s & p. When the onion is softish, add the butternut squash and cook together for a few minutes. Deseed and finely chop the chilli. It makes a great chip substitute, a brilliant addition to a curry, roasted as a side dish with a main meal or simply served like this as an awesome soup. Tumble the squash pieces into a roasting tin with the thyme sprigs and toss them in 1 tablespoon of the oil. Sea salt and ground black pepper Tumble the squash pieces into a roasting tin with the thyme sprigs and toss them in 1 tablespoon of the oil. Place the . Bring to the boil and simmer for 5 minutes. Ingredients 1 red onion, chopped 1 tbsp vegetable oil 1 red chilli, deseeded & chopped (if you want to make it hotter, add a 2nd) 2 cloves garlic, crushed 400 ml can coconut milk 600 ml vegetable stock 700g sweet potatoes, peeled & sliced Salt & Pepper, for seasoning fresh coriander leaves (optional to garnish) Instructions (e in b)&&0=b[e].o&&a.height>=b[e].m)&&(b[e]={rw:a.width,rh:a.height,ow:a.naturalWidth,oh:a.naturalHeight})}return b}var C="";u("pagespeed.CriticalImages.getBeaconData",function(){return C});u("pagespeed.CriticalImages.Run",function(b,c,a,d,e,f){var r=new y(b,c,a,e,f);x=r;d&&w(function(){window.setTimeout(function(){A(r)},0)})});})();pagespeed.CriticalImages.Run('/mod_pagespeed_beacon','http://rosannaskitchen.com/roasted-butternut-squash-chilli-coconut-soup/','8Xxa2XQLv9',true,false,'2O6VqtOAZcI'); Meanwhile, heat the remaining olive oil in a large saucepan; add the onion, cover, and allow to soften. Serves: 5. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. To get your soup super smooth I would really recommend using the Froothie Optimum 2.3 Blender its amazing at getting soups silky smooth! Peel the shallots and cut each lengthwise into eighths. Add the diced butternut squash and the chopped red peppers to the baking sheet. Put the lid on the soup maker and press the smooth setting. can full-fat coconut milk 4 leaves fresh sage 1/4 teaspoon ground nutmeg 1/2 teaspoon apple cider vinegar Instructions First, preheat the oven to 400F and prepare a baking sheet by wiping it with olive oil or spraying it with nonstick cooking spray. Eb x. Add the garlic and season lightly. I am always tinkering with recipes. And especially thank you for the 5* review so kind! Have also made it with a load of pumpkin I had in the freezer after Halloween It was equally yummy. On top of the Easter Chocolate binge there was another birthday so another cake was made and consumed. 1 teaspoon ground cumin. The soup below is a warm welcome home as autumn gives way to winter. Butternut squash soup recipes | BBC Good Food Warm up with our butternut squash soup ideas, perfect for autumn and winter. Spoon the squash flesh into a large bowl; discard the skins. Next time im going to make with low fat coconut milk to try it and cut fat down. Serve as a lunch, starter, or complete meal with plenty of chunky warm bread. Step 2. By entering your email address you agree to receive email communication such as recipes, inspiration and offers from Drew & Cole or our parent company High Street TV. Both of these are a matter of choice. Butternut Squash Soup Recipes Butternut Squash Soup For a cozy recipe for chilly nights, you can't do better than butternut squash soup. Turn the heat down and cover for 15 minutes. Check the seasoning and serve hot, with the thyme sprigs scattered over. Cook: Pour in the vegetable broth, and bring to a boil (2). Notes Remove seeds from red chilli for a milder tasting soup. This wonderfully warming soup is perfect for those cold autumn evenings. Add the onion and cook until softened and fragrant, about 8 to 10 minutes, stirring occasionally. Cook for a minute or two until softened. Bring to the boil and then simmer for 5 minutes. You can then cut it very easily, remove the seeds and scoop out the flesh with a spoon, job done. RT 2022. I normally use the full fat tinned variety. red lentils, smoked paprika, cayenne pepper, carrots, Greek-style yogurt and 11 more. I would definitely chuck it in frozen and maybe add an extra 5 mins to the cooking time (worth testing the BNS, though to make sure its soft before you blitz). Preheat your oven to 180 degrees. Get my 4 Week Easy Dinners Meal Plan plus ready-made shopping lists ooo I love it, I make carrot/butternut/chilli /ginger soup regularly, warms me up! You can peel and chop your squash, place in an oven tray, drizzle with olive oil, salt and pepper and roast for 30 mins or so. Its got all the flavours in I love and would definitely be something Id love for lunch. Every member. Keep a little aside to pour on top when serving. This recipe should yield 4 generous servings. Instructions. Come in from the cold to a comforting bowl of autumnal soup. I also added a low salt fish stock cube at the same time as the coconut milk and then once the soup had been blitzed 200g of small cooked peeled prawns at the very end. I love coconut milk and try and add it anywhere I think it will work! Spread squash onto cookie sheet and roast in the oven for 20 minutes until slightly browned. Butternut Squash Soup With A Kick #FreeFromHarvest. Fry for 1 minute or until the spice darkens slightly. Scoop out and set aside. You may need to add more stock or boiling water to get the right consistency. 1 butternut squash, about 1 kilo, peeled and chopped into chunks 2 banana shallots, diced 1 clove garlic, minced 2 tbsp olive oil 2 tsp mild chilli powder tsp pimenton (smoked paprika). 500g (~1 medium) butternut squash, de-seeded, peeled and chopped, 2cm fresh ginger, peeled and chopped (or 1 tbsp ground ginger). Meanwhile, melt the butter in a large pan, together with the remaining olive oil. garam masala 1 butternut squash 600 ml hot vegetable stock 400 ml coconut milk chilli flakes Directions . Cook, covered, for about 15-20 minutes or until the sweet potatoes are soft (3). Best Im glad I came across your site, and will be checking you out on instagram for more gastronomic delights. (If you want to find out more read my Froothie Optimum 2.3 Blender review.). Ive never put coconut milk in a butternut squash soup before, definitely one to try! Tumble the squash pieces into a roasting tin with the thyme sprigs and toss them in 1 tablespoon of the oil. Serve with some chopped cilantro. It was super yummy and warming on a chilly night. Add your roasted butternut squash and the stock. Select the SAUTE function, then add the oil and allow to heat. Thanks for sharing with #CookOnceEatTwice x, Thanks Corina It makes a great lunch! 1 medium butternut squash , peeled and roughly chopped 1 tsp mild curry powder 1 tsp ground turmeric 1 tsp ground ginger tsp paprika tsp salt 1 bay leaf LEAVE OUT IN SOUP MAKER 750 ml | 3 cups vegetable stock (broth) Salt and pepper to season For a creamy soup (optional) 125 ml / 1/2 cup coconut milk or dairy milk (fat free for SW version) Heat a large pot over medium heat. Will that make much difference to the cooking time? Yay so pleased you were able to find my recipe so you could recreate this at home . Sometimes, if Im doing a review, I have to do a recipe exactly as written and I find it so difficult there is always something Im itching to tweak!! salt, yellow onions, ground black pepper, ghee, ground cinnamon and 6 more. Roasting it gives much better flavour though. Step-by-Step Instructions. Add the coconut milk, bring to the boil then simmer for 15-20 minutes until the butternut squash is soft. Jan 12, 2020 - Make a batch of this warming butternut squash soup in a soup maker for an easy lunch or supper. Add the sweet potatoes and stir to coat for about 2 minutes. //=a.length+e.length&&(a+=e)}b.i&&(e="&rd="+encodeURIComponent(JSON.stringify(B())),131072>=a.length+e.length&&(a+=e),c=!0);C=a;if(c){d=b.h;b=b.j;var f;if(window.XMLHttpRequest)f=new XMLHttpRequest;else if(window.ActiveXObject)try{f=new ActiveXObject("Msxml2.XMLHTTP")}catch(r){try{f=new ActiveXObject("Microsoft.XMLHTTP")}catch(D){}}f&&(f.open("POST",d+(-1==d.indexOf("?")?"? Continue cooking for 1 minute, then add in the butternut squash and carrots. Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. In a large pot, melt . The Wine Society 2000 - 2022 Registered name: International Exhibition Co-operative Wine Society Limited Register Number: 1824R (IP). So easy to make , apart from the chopping . Add the squash and stir regularly for ~2 minutes. This is similar to one of my favourite soups too. Next, cut a butternut squash in half hot dog style. Thanks for commenting, Mandy! Remove squash from oven and cool for 15 minutes. if you buy a Froothie product using my links. Best of all I can make this whole meal in under 45 minutes, (approx. Butternut Squash Soup with Ginger and Coconut Milk Pickled and Poached. 1 butternut squash (approx. Add the onion, garlic and spices. This soup has so many of my favourite flavours in it! Remove from the heat. Peel and cut sweet potatoes into chunks and set aside. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. 1kg of pumpkin or butternut squash, peeled and chopped into rough chunks. Remove the cover after 15 minutes and use an immersion blender to make a smooth soup. Add the oil and then sprinkle with cumin and coriander powder. Pumpkins and squashes are a delight. Cook: 19 minutes The addition of coconut milk adds a creamy and exotic flavour, but if you dont want to use it, you could replace with vegetable stock. Heat oil in a large pot over medium heat. My perfect autumn/winter Sunday evening meal involves a warming pot of this Butternut Squash, Chilli and Coconut Milk Soup bubbling on the stove and fresh Pumpkin Seed and Rye Soda Bread cooking in the oven. In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool. I am so sorry you had trouble with this one, Rachel. Eb x, I am definitely going to try this one has some ingredients I am not used to but I want to try to eat more vegan recipes this year. Thanks x, Hi Mandy so pleased you liked this! Preheat oven to 200C/400F. Instant Pot Butternut Squash Soup with Coconut Milk Little Home in the Making. Cook gently for 8-10 minutes, stirring regularly until the onion is soft. The soup looks very pretty decorated with fresh red chillies, pumpkin seeds and coriander leaves. Its a handy one to do on a Sunday if you cook a roast dinner. Instructions. Toss with the chilli oil, season well and roast for about 20-30 minutes until caramelised and tender. Cook until the onion has softened. Vibrant, delicious and packed full of flavour, Italian cuisine is perfect for any occasion. Mein Nisinta Seirbhse Poibl na hireann, Donal Skehan's Irish whiskey and apple fool, Donal Skehan's blue cheese & thyme savoury scones, 1 kg (2lb 3oz) butternut squash, peeled and chopped into rough chunks, 600 ml (1 pint) vegetable stock, plus a little extra if required. Roast in the preheated oven until tender, about 1 hour. Follow me onTwitter,FacebookandInstagram. Soup was very tasty -better than restaurant one! Pour in the stock, bring to a quick boil, then lower the heat and cover. Tbsp Olive Oil. Roasted Butternut squash is probably my favourite vegetable, I always have one in the kitchen. Dutch Apple Cake with Salted Caramel Buttercream , Roasted Walnut Spinach Pesto (Dairy Free). Season with some salt and pepper. Thai red curry flavoured roasted butternut squash and sweet potato soup made incredibly creamy and delicious with coconut cream. Then cover and cook for 4 minutes, stirring occasionally. Rinse them under the tap to get of all the fibres and leave them to dry on some kitchen paper. Transfer to a saucepan with the wine, bouquet garni, coconut milk and stock. When the vegetables are tender, let them cool slightly before removing the peel from the squash and cutting it into smaller pieces. Add the ground cumin, chilli, garlic and onion; continue to cook for a further 5 minutes until the ingredients start to soften. And making soup and bread on the same day makes me feel like some sort of domestic goddess! Serve the soup in warm bowls with some crusty bread. It can be as mild or as spicy as you like. If you disable this cookie, we will not be able to save your preferences. Add cilantro stems, coriander and garlic and cook for about 3 . 200ml coconut milk Juice of 1 lime 10g fresh coriander Method: In a large frying pan heat the olive oil and fry the butternut squash for 2-3 minutes, stirring every so often. Introducing the Saut and Soup Soup Maker from Morphy Richards, the fuss-free way to make delicious soup, just the way you like it. L. Liz . Roast at a high heat (200 degrees celcius or so) until tender. Place butternut squash in a baking dish, flesh side up. Return to the heat and add the tin of coconut milk. butternut squash, peeled and cut into 2cm cubes (roughly 500g) 1 sweet potato, peeled and cut into 2cm cubes (roughly 300g) 1 small carrot, peeled and cut into 1cm cubes (roughly 100g) 2 cloves. About 2-3 minutes. ("naturalWidth"in a&&"naturalHeight"in a))return{};for(var d=0;a=c[d];++d){var e=a.getAttribute("data-pagespeed-url-hash");e&&(! 1 carrot, chopped. Eb x, Oooh yummy!!! Add the onion and saut over medium-low heat until golden, about 8 to 10 minutes. I would love to know how it goes if you try it Eb x. Hubby and I absolutely loved this It has all the flavours we adore and was soo gorgeous and warming! I'd love to hear about it! 1/2 litre of vegetable stock. Heat the oil, in a large Dutch oven or similar large saucepan with a sturdy-bottom. Roasted squash produces wonderful soups with a velvety consistency when blitzed smooth. You can leave the skin on, it will come off really easily after it is roasted. This soup would also make an excellent dinner party starter, as it can be made ahead of time and reheated. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes. Put the lid on and select the SMOOTH function. I find it very hard not to! I don't usually bother to peel the squash until it's cooked, and I save the seeds to roast as a chewy, nutty garnish. Keep an eye on them and don't let them burn - they will brown and crisp quite quickly. Preheat the oven to 220C/200C fan/gas mark 7. Sautee the onions for 5 minutes in a large pot, then add in the crushed garlic, chilli, sage and turmeric. Step 3. Cook for a minute or two until softened. Add the garlic and ginger to the onions (I grated them in as it saves time chopping) and fry for 1 minute, then add the spices. Hey Eb, I made this soup last night. Turn the heat up to medium, add the butternut squash and potato and cook for 2 minutes. Im Eb a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! Once the butternut squash is fully cooked . Tastes a lot like a Thai curry only all blended together. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper. 2 red onions, roughly chopped. Clare x, Thank you, Clare! Eb . To prepare the soup Let it cook until its soft and squishy, takes about an hour. Preheat your oven to 200C/180C fan/400F. Pressure cook. Yay! 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. 300 g butternut squash 1 large sweet potato, peeled and diced 750 ml vegetable stock 200 ml tinned reduced fat coconut milk teaspoon ground cinnamon 1 teaspoon ground coriander teaspoon ground ginger teaspoon mild red chilli powder Freshly ground salt and pepper to season Metric - US Customary Instructions Adding a hint of chilli to this simple butternut squash soup gives it a warming kick . toasted coconut flakes to serve. 200ml reduced-fat coconut milk 2 tbsp fresh coriander, chopped freshly ground black pepper, to serve slice chilli and coriander leaves, to garnish Method Step 1 Heat the oil in a saucepan. #CookBlogShare, It really works I love it! 1/4-1/2 teaspoon ground chipotle chile (see Tip) teaspoon ground cloves. Heat a large soup pot over medium-high heat and add coconut oil. SPICED RED LENTIL AND BUTTERNUT SQUASH SOUP Booths Supermarkets. The same applies for the chilli flakes which can be served separately for everyone to add however much they want to their portion. This website uses cookies so that we can provide you with the best user experience possible. salt and freshly ground pepper, to taste. Sprinkle with the reserved seeds. Served informally in a mug, it makes a very satisfying lunch with a flatbread or two but since all good meals begin with a feast for the eyes, I can't resist camping it up in bone-china cups and saucers with little teaspoons for the amusement of my gueule even if I haven't any guests. Butternut Squash Soup with Chilli & Ginger - Priceless Magazines Butternut Squash Soup with Chilli & Ginger Prep time: 25 minutes Cooking time: 35 minutes Total time: 1 hour Serves: 2 1 Butternut Squash 1 Clove of Garlic, unpeeled 1tbsp Olive Oil Sea Salt Freshly Ground Pepper 2tbsp Butter 1 Small Onion 0.75 Piece of Fresh Ginger Drizzle with the olive oil and sprinkle with the chilli flakes, salt and pepper. Bring to a boil, then let simmer for 15 to 20 minutes. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Add Squash, Seasonings and Pressure Cook: Add squash pieces, bouillon cube, 5 cups of water, lemon grass stalk (broken in half) with 1/2 teaspoon of salt. Its particularly good if you have invited people with different dietary requirements as it is vegetarian, vegan, gluten free and dairy free. Adjusting Quanitites The above recipe is suitable for a 1.4L soup maker. Its a real frustration of mine when recipes take longer than stated, so I will certainly get this fixed. Serves between four and six people. To begin, heat the oil in a large soup pot over medium heat. Turn out onto a plate lined with kitchen paper, to absorb any excess oil. Release pressure manually and allow contents to cool for 5 minutes. While the vegetables are cooking gently toast your whole spices before grinding them to a fine powder in a pestle and mortar. Butternut squash soup with chilli & crme frache recipe | BBC Good Food Come in from the cold to a comforting bowl of autumnal soup. Eb x. Eb, I made this soup this evening I did tinker about with it a little bit but it is fantastic. Really pleased you liked it!!! Hi and welcome to Easy Peasy Foodie! Cool, remove the bay leaves and any denuded stems, and liquidise in batches. Add the butternut squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. 1 tbsp of melted butter. Add the onion, garlic, ginger, chilli and cumin and stir for a further 5 minutes until the onion begins to soften. Any bottle. Serve the soup decorated with coriander leaves, pumpkin seeds and slices of fresh red chilli. Free UK delivery. 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