But if that is too much fuss, just leave the decoration off, it will still taste delicious without the decoration! Place the . Stir through the chilli flakes and fry for a further minute. Step 2. Preheat oven to 400F (200C). 1x400ml tin of coconut milk. Have also made it with a load of pumpkin I had in the freezer after Halloween It was equally yummy. For Jamie Olivers trick place the whole butternut squash, unpeeled in the oven. Place the lid of Instant Pot. Add the apple, squash, broth and spices. In a medium saucepan, heat the olive oil over medium heat. Preheat oven to 200C/400F. Saute in olive oil for about 5 minutes, turning often. Had this soup in a restaurant so looked for a recipe. Butternut Squash Soup with Ginger and Coconut Milk Pickled and Poached. Jan 12, 2020 - Make a batch of this warming butternut squash soup in a soup maker for an easy lunch or supper. This wonderfully warming soup is perfect for those cold autumn evenings. Tumble the squash pieces into a roasting tin with the thyme sprigs and toss them in 1 tablespoon of the oil. Remove from the heat. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Instructions. Add the squash and stir regularly for ~2 minutes. Add the coconut milk, bring to the boil then simmer for 15-20 minutes until the butternut squash is soft. To get your soup super smooth I would really recommend using the Froothie Optimum 2.3 Blender its amazing at getting soups silky smooth! Images Courtesy of Getty Images. easy, delicious, stress-free, family food, All Recipes Easy Midweek Meal Ideas Soups, Salads & Light Meals Vegetarian & Vegan. I often make a big pot of soup on a Sunday. About 2-3 minutes. Eb . Eb , Just made this soup dont know what went wrong but it has seperated, Oooh that is strange. Place the lid on the pot, set to the Sealing position, and pressure cook until squash is fork tender. Add sea salt and ground black pepper and check the seasoning. Serve the soup decorated with coriander leaves, pumpkin seeds and slices of fresh red chilli. Thanks for sharing with #CookOnceEatTwice x, Thanks Corina It makes a great lunch! 1-2 limes, juice only. Next time im going to make with low fat coconut milk to try it and cut fat down. Spread squash onto cookie sheet and roast in the oven for 20 minutes until slightly browned. This soup would also make an excellent dinner party starter, as it can be made ahead of time and reheated. 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'); Add the squash and stir regularly for ~2 minutes. If you havent roasted the butternut squash leave it for 20 mins, youll need extra water, until soft. 1 medium butternut squash (3 pounds) 3 tablespoons safflower or other neutral-flavored oil Kosher salt and freshly ground pepper 3/4 cup thinly sliced shallots (3 medium) 3 cloves garlic, smashed and peeled 2 tablespoons minced ginger (from a 2-inch piece) 3/4 teaspoon ground coriander 4 cups low-sodium vegetable broth Preheat the oven to 220C (425F/Gas 7). This website uses cookies to provide you with the best browsing experience. Come in from the cold to a comforting bowl of autumnal soup. Add the coconut milk and season to taste with salt, then reduce the heat and leave the. If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today! 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. 5. Add the onion and cook for 6 to 8 minutes, stirring often, or until the onion is translucent. ("naturalWidth"in a&&"naturalHeight"in a))return{};for(var d=0;a=c[d];++d){var e=a.getAttribute("data-pagespeed-url-hash");e&&(! Ingredients: 1 butternut squash Salt and pepper 1 red onion 1 clove of garlic tsp dried red chilli flakes 600ml hot vegetable stock 200ml coconut milk Method: Preheat your oven to 180c/160c fan/gas mark 4. Yes, that little kick of chilli makes this soup really warming perfect for chilly evenings! And making soup and bread on the same day makes me feel like some sort of domestic goddess! toasted coconut flakes to serve. Clare x, Thank you, Clare! Tastes a lot like a Thai curry only all blended together. 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. Thank you for sharing the recipe ? A full bowl equates to 3 of your 5-a-day, with a heap of fibre and plant protein. Heres what I did differently I used 1 tsp ground oregano instead of fresh, because my son dislikes fresh. Add the veg stock and then scoop out the flesh of the butternut squash and add to the saucepan. Line a baking tray with non stick parchment paper. Step 1. 200ml coconut milk 800ml vegetable stock Seasoning according to taste Instructions Optionally saut the onions and garlic. 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. Do I just chuck it in frozen? Thanks for commenting, Mandy! //]]>. Add the garlic and season lightly. Its a handy one to do on a Sunday if you cook a roast dinner. Halve your squash and scoop out the seeds into a sieve. When the onions are softened, add the cubed butternut squash, garlic, chilli flakes and ginger and fry on a low heat for 2 minutes. boiling water, cayenne pepper, medium potatoes, chicken stock cubes and 5 more. The soup looks very pretty decorated with fresh red chillies, pumpkin seeds and coriander leaves. Bring this to the boil and simmer for 5 mins or so. Butternut Squash Soup with Coconut Milk The Eyes Of A Boy pepper, coconut milk, salt, yellow onion, butter, garlic powder and 2 more Butternut Squash Soup with Coconut Milk everyday delicious frying oil, ginger, garlic, large onion, butternut squash, cayenne pepper and 15 more Butternut Squash Soup with Coconut Milk Wildly Charmed Add the ground cumin, chilli, garlic and onion; continue to cook for a further 5 minutes until the ingredients start to soften. Toss with your hands to coat. Turn the heat off and add the juice of half a lime plus the chopped coriander and blitz with a blender until smooth. To prepare the soup This is similar to one of my favourite soups too. Eb , Your email address will not be published. This soup has so many of my favourite flavours in it! Vibrant, delicious and packed full of flavour, Italian cuisine is perfect for any occasion. Serves between four and six people. 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. Adding a hint of chilli to this simple butternut squash soup gives it a warming kick . When the program has finished, open the lid and season to taste before serving. 1 butternut squash 2 sweet potatoes 1 yellow onion 3 cloves garlic peeled 2 tablespoons olive oil 400 ml tin full fat coconut milk reserve to tablespoons for serving 1 teaspoon ground cumin teaspoon cinnamon teaspoon chilli powder 1 teaspoon chilli flakes Metric - US Customary Instructions Preheat the oven to 190C. Yes you can absolutely use frozen butternut squash in this recipe. Transfer to a saucepan with the wine, bouquet garni, coconut milk and stock. 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 Turn out onto a plate lined with kitchen paper, to absorb any excess oil. Never tried coconut milk in soups yet though, must give it a go. 2 tsps of red chilli flakes. There is no need to peal the butternut squash. Meanwhile, melt the butter in a large pan, together with the remaining olive oil. red lentils, smoked paprika, cayenne pepper, carrots, Greek-style yogurt and 11 more. 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. Add the stock, and simmer until the squash is tender. Meanwhile, fry the onions, carrots, garlic and ginger in the oil for 10 minutes. if you buy a Froothie product using my links. Its a real frustration of mine when recipes take longer than stated, so I will certainly get this fixed. A silky blend of butternut, carrot, turmeric, and a swirl of creamy coconut: all warmed through with a touch of chilli. Butternut Squash, Chilli and Coconut Milk Soup, * % Daily Values are based on a 2000 calorie diet, 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. Reheat gently to serve in 4 bowls or 6 tea-cups with a little swirl of cream or a slick of chilli oil for seekers of extra heat. Low fat coconut milk works just as well. Eb x. Amazing recipe, thanks for sharing, Yay! In a large pot, melt . They come with built-in life-affirming colour, velvety texture and a useful wallop of beta-carotene and, and their non-assertive flavour makes them the perfect candidate for pepping up with lively spices and winter herbs. Thai red curry flavoured roasted butternut squash and sweet potato soup made incredibly creamy and delicious with coconut cream. garam masala 1 butternut squash 600 ml hot vegetable stock 400 ml coconut milk chilli flakes Directions Filed Under: Uncategorized Tagged With: butternut squash, chilli, coconut, dairy free, healthy, low carb, low fat, soup, Copyright 2022 Rosanna's Kitchen on the Foodie Pro Theme. 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 Learn how your comment data is processed. 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. 6. 1kg of pumpkin or butternut squash, peeled and chopped into rough chunks. Roast for 20 minutes. Serve as a lunch, starter, or complete meal with plenty of chunky warm bread. Eb x. Lovely! 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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! It sort of has a thai curry vibe about it. Line a baking sheet with parchment paper. Begin by tossing all of the vegetables, salt, and sugar into a large soup pot. It can be as mild or as spicy as you like. Bring to a simmer. Let me know what you think if you try it! Cook gently for 8-10 minutes, stirring regularly until the onion is soft. Let me know how it goes! Yay! Im Eb a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! . Thank you so much this one (with or without prawns) is going to be a regular on the menu, I can tell! Bring to the boil and simmer for 5 minutes. Took much longer for the butternutsquash to soften than stated, and I checked I cut to the right size. Using a stick blender or food processor, blend the mixture until smooth. Cut squash into small pieces. This means that every time you visit this website you will need to enable or disable cookies again. Then cover and cook for 4 minutes, stirring occasionally. Sprinkle with the reserved seeds. Add the onion, garlic, ginger, chilli and cumin and stir for a further 5 minutes until the onion begins to soften. Add the ginger and garlic; cook, stirring, for 1 . Victoria x? 2 stalks celery, chopped. This delicious butternut squash and coconut soup recipe is a warm welcome home as autumn gives way to winter. Add more water if the consistency is too thick. Tbsp Olive Oil. Butternut Squash Soup 2,544 Ratings Butternut Squash Soup with Cream Cheese 3,329 Ratings Curried Butternut Squash Soup Thanks x, Hi Mandy so pleased you liked this! Season with sea salt and ground black pepper. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. (If you want to find out more read my Froothie Optimum 2.3 Blender review.). 1 small onion, diced. 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. 1 15-oz. I am so sorry you had trouble with this one, Rachel. I know it will definitely work with low fat coconut milk as I do that myself sometimes. While the onion cooks, trim the top and bottom ends off of the butternut squash. 500g (~1 medium) butternut squash, de-seeded, peeled and chopped, 2cm fresh ginger, peeled and chopped (or 1 tbsp ground ginger). 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. Cover them with water. Maestro MasterCard. Eb x. Once hot, add oil, shallots, and garlic. Any bottle. Roasting it gives much better flavour though. Add onion and saute 5 minutes then add garlic and ginger paste and saute approximately 1 minute. I am always tinkering with recipes. Best of all I can make this whole meal in under 45 minutes. Pure the soup with a hand-held immersion blender (or in a standard blender) until silky-smooth. Preheat the oven to 200C/400F. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. 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. Mine too! SPICED RED LENTIL AND BUTTERNUT SQUASH SOUP Booths Supermarkets. Nutrition information is approximate and meant as a guideline only. Heat oil in a large pot over medium heat. Add your roasted butternut squash and the stock. 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. The recipe for that will be posted soon and features chocolate, salted caramel and apples. Heat the oil in a large pot over medium heat. [CDATA[ Bring to a boil, then let simmer for 15 to 20 minutes. Love the sound of your tinkerings! Preheat the oven to 200C, gas mark 6. Instructions. I like the lift of the chilli. Thanks so much for giving me a heads up and letting me know you enjoyed it, though! 1 pounds butternut or other winter squash (1 small to medium) 1 teaspoon canola oil. Core apple and cut into small pieces. 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! Stir in the minced garlic cloves. Your email address will not be published. Step 4. Adding a hint of chilli to this simple butternut squash soup gives it a warming kick. Cook for a minute or two until softened. ":"&")+"url="+encodeURIComponent(b)),f.setRequestHeader("Content-Type","application/x-www-form-urlencoded"),f.send(a))}}}function B(){var b={},c;c=document.getElementsByTagName("IMG");if(!c.length)return{};var a=c[0];if(! So pleased to hear that you enjoyed this and thank you so much for taking the time to let me know! They make a lovely contrast to the heartiness of the soup. Add the broth and milk. I'd love to hear about it! Bring this to the boil and simmer for 5 mins or so. Deseed and finely chop the chilli. Cut the squash in half and scoop out the seeds, place on a roasting tray cut side down and roast until fork tender for 45 minutes. Please rest assured I only recommend products that I like and find helpful in the kitchen and think my readers will like too. Add the butternut squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. salt, yellow onions, ground black pepper, ghee, ground cinnamon and 6 more. Dutch Apple Cake with Salted Caramel Buttercream , Roasted Walnut Spinach Pesto (Dairy Free). 1kg/2lb), peeled and chopped into 1cm cubes, Pumpkin seeds and sliced fresh red chilli for garnish. Cook until the onion has softened. Heat the oil in a large soup pot over medium heat. The more chilli you add, the sweeter the wine should be. Add onion and celery to butternut and saute a few more minutes until soft. Continue cooking for 1 minute, then add in the butternut squash and carrots. Pick and finely chop the rosemary. 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. L. Liz . "),d=t;a[0]in d||!d.execScript||d.execScript("var "+a[0]);for(var e;a.length&&(e=a.shift());)a.length||void 0===c?d[e]?d=d[e]:d=d[e]={}:d[e]=c};function v(b){var c=b.length;if(0=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("?")?"? To save time you can leave the saut steps out, but we would recommend using this feature to maximise flavour. Its so delicious, colourful and perfect for this time of year isnt it? Food Coma. Butternut Squash Soup Recipes | Waitrose & Partners Home Recipes All categories Meals & dishes Soup recipes Butternut squash soup recipes All recipes All categories Christmas Ready in 30 New Healthy Baking Vegetarian Winter Filter Serving Size Serves 2-4 ( 1) Serves 5-7 ( 2) Serves 8+ ( 1) Dietary Gluten free ( 1) Vegan ( 2) Vegetarian ( 4) Dish Preheat your oven to 200C/180C fan/400F. Your recipe is simple, no faffing and easy to make. Instant Pot Butternut Squash Soup with Coconut Milk Little Home in the Making. 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) Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. 1 large red chilli (more or less depending how hot you like it!) Cook, covered, for about 15-20 minutes or until the sweet potatoes are soft (3). This soup freezes really well. It was super yummy and warming on a chilly night. Follow me onTwitter,FacebookandInstagram. Its particularly good if you have invited people with different dietary requirements as it is vegetarian, vegan, gluten free and dairy free. 1 large butternut squash (about 3 pounds), cut in half lengthwise and seeded 1 medium yellow onion, peeled and quartered 4 whole garlic cloves, unpeeled 1/4 cup olive oil 1 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 teaspoon kosher salt, more to taste 1/2 teaspoon ground pepper, more to taste 2 cups vegetable or chicken broth When the vegetables are tender, let them cool slightly before removing the peel from the squash and cutting it into smaller pieces. RT 2022. Keep an eye on them and don't let them burn - they will brown and crisp quite quickly. Add in the cubed butternut squash, coconut milk and vegetable broth. Add the sweet potatoes and stir to coat for about 2 minutes. Hi and welcome to Easy Peasy Foodie! Method. Do you think it will work? Heat a large pot over medium heat. Seal and set vent to "sealing" position. 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! Roasted squash produces wonderful soups with a velvety consistency when blitzed smooth. Next, cut a butternut squash in half hot dog style. Butternut Squash Soup With A Kick #FreeFromHarvest. Introducing the Saut and Soup Soup Maker from Morphy Richards, the fuss-free way to make delicious soup, just the way you like it. 2. Chop your chilli, heat the olive oil in a large saucepan and add the chilli. Preheat the oven to 220C/200C fan/gas mark 7. Saut for 2 minutes, stirring frequently. This recipe should yield 4 generous servings. 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! With a vegetable peeler, peel the squash. We eat some with fresh soda bread on the Sunday evening and then I have the rest for weekday lunches. So pleased you liked it that makes me very happy. It's a plant-based twist on a classic combination, supercharged with vitamins and the best tastes Mother Nature has to offer. Now retired, Janet was with The Wine Society for 23 years, mostly within our Buying Team. Put the lid on the soup maker and press the smooth setting. 2. Turn the heat down and cover for 15 minutes. Season with some salt and pepper. ");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;lb||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(". Method. Transfer to the slow cooker. 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). Set aside until needed. Reduce the heat, cover and simmer until the vegetables are very tender, about 35 minutes. Spoon the squash flesh into a large bowl; discard the skins. Put the olive oil in a large saucepan and add the diced onion. 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. Mix in well with your hands. 1 carrot, chopped. 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! If you disable this cookie, we will not be able to save your preferences. I have bought the ingredients again but this time I have bought ready chopped frozen butternut squash (too lazy to chop). Add the onion and saut over medium-low heat until golden, about 8 to 10 minutes. A few sprigs of thyme. Place butternut squash in a baking dish, flesh side up. Simmer gently for about 30 minutes. Thanks for commenting, Corina! 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). Stir occasionally. 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