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Spicy butternut squash soup

Updated: Jan 27, 2021

This is always the first soup I crave when Autumn rolls in as it's warming and really comforting. It's rich in immune boosting Vitamin A, which is also great for skin health. I love the crunchy peanut relish served on top for extra protein.

Prep time: 10 minutes

Cooking time: 30 minutes

Best for: Lunch

1 large pot, small pan, pestle and mortar and blender

GF, DF, vegan

Ingredients (Serves 6)

2 white onions

1 butternut squash

1 tbsp cumin seeds

1 tbsp coriander seeds

1 dried birds eye chilli

6 cloves of garlic (minced or finely chopped)

2 inches of fresh ginger (peeled and grated, or finely chopped)

1 litre of vegetable stock

200ml coconut milk

2 limes (additional wedges to serve)

Peanut relish

50g desiccated coconut (soaked in 100ml of boiling water to release it's flavour)

100g peeled peanuts (hazelnuts work too if you prefer)

2 cloves of garlic

2 fresh red chillies

1 lime

1 tbsp honey

Chop the onions and sweat them in a little bit of oil on a medium heat in a large pan for 5 minutes

Peel, deseed and chop the butternut squash into 2cm chunks and add to the pan for a further 5 minutes

Meanwhile peel your garlic and ginger, and prepare your vegetable stock

In a dry pan on a medium heat, toast the cumin, coriander seeds and chopped dried chilli for a few minutes until they are fragrant and grind finely in a pestle and mortar (You could use ground spices if you are pressed for time but freshly ground spices are definitely worth the effort)

Add the spices to the saucepan along with the garlic and ginger, leave for 2 minutes

Add the vegetable stock

Turn up the heat to bring to the boil and simmer for 30minutes with a lid on

Remove from the heat, stir in the coconut milk. Add the zest from 1 lime and the juice from both, season with a pinch of salt

Blend until its smooth

Serve with a swirl of coconut milk, a dollop of peanut relish and a squeeze of lime

This will last 2-3 days in the fridge, or longer if you add the coconut milk prior to serving. It can be made ahead of time if you wish to serve it to friends. It also freezes well but personally, I never have leftovers!

The crunchy peanut relish can be made while your soup simmers

Chop the fresh chillies, garlic and roughly chop the peanuts

Add 1 tbsp to the small frying pan, and add the chilli and garlic for a few minutes

Add the peanuts, and the coconut with the water, the lime juice, honey and a pinch of salt

Simmer for two minutes

Put in a bowl and leave to cool

(This can be stored in the fridge for a few days and is also delicious to spice up some vegetables like green beans, or added to a salad for an asian twist. I love it on prawns with mango!)

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