A week or two ago I was bemoaning the fact that I was bored with soup and needed some new recipes and, whilst I’m still looking for some new ideas, I flicked through my little black book to rediscover some of my old favourites. Only my very favourite recipe conquests go in the book, nothing new or untested, nothing mediocre that I wouldn’t make again. I don’t think of myself as a particularly sentimental person but I like to think that when I (and if ) I have children, these will be the recipes I pass down to them, the ones that they grow up with that will always remind them of home.
I’ve made this soup countless times, it’s simple, filling and slightly exotic. The chilli warms you through, the coconut milk adds a rich, creamy flavour and the roasted butternut squash makes this soup slightly sweet. I usually make this on a Sunday and keep portions in the fridge ready to pop in my thermos for a packed lunch which works out well since the flavours in this soup develop over time. I prefer to use butternut squash but pumpkin would work equally well.
Butternut squash and coconut soup
- 1 butternut squash
- 2 leeks, sliced
- 1 chilli, finely chopped
- 2 cloves garlic, finely chopped
- 400ml low-fat coconut milk
- 200-300ml vegetable stock
- Olive oil
- Salt and pepper
Preheat the oven to 200°C.
Peel and chop the butternut squash into large pieces. Place on a baking tray and drizzle with a little oil. Roast until soft, about 30 mins depending on size of pieces.
Meanwhile heat a little oil in a large pan over a medium heat. Cook the leeks with the garlic and chilli until soft and translucent. Add roast squash, stir and cook for 2 minutes more. Pour in the coconut milk and 200ml of stock and bring to a boil.
Take of the heat and purée with a stick blender or mouli until smooth and silky. If the texture is too thick add the rest of the stock. Season and serve.