Spiced butternut squash soup

If you’re the kind of person who adds hot sauce to everything, this recipe is for you.

The chilli and Thai red curry paste are what give this soup a kick. Although, if you prefer a milder, creamier soup, simply add more coconut milk or less curry paste.

My favourite time of year has to be summer but I love those crisp autumn days where you can see your breath and the sun catches the red, yellow and orange tones in the leaves.

This creamy, vibrant soup resembles the colours of this season. It’s perfect for a cold, rainy day when you’re in desperate need of some soul warming.

Butternut squash is a staple ingredient for wintery recipes. It’s also super nutritious. It’s a great source of fibre, as well as vitamins including A, C, E and B vitamins along with minerals such as calcium, magnesium, and zinc.

Save the seeds

For an extra boost of protein, sprinkle a few squash seeds over the soup. Just separate the seeds and toast them on a tray in the oven with a dash of oil and seasoning for about 10 mins.

Roast for more flavour

I recommend roasting the vegetables in olive oil and seasoning for about 35 minutes to bring out the hearty flavours of the squash, carrot and sweet potato. Then it’s just a matter of a quick whirl in the blender. Although, if you really want to save time, throw it all into the pot and boil until the veg is soft, then blend.

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Ingredients:

• 1 butternut squash
• 2 large carrots
• 1 sweet potato
• 1 onion
• 4 garlic cloves
• 1/2 red chilli
• 1 tablespoon of grated fresh ginger (about a thumb-sized piece)
• 1 litre of vegetable stock
• 1/2 tin of coconut milk
• 1 tablespoon of curry powder
• 1-3 tablespoons of vegan Thai red curry paste (according to your spice preference)
• Salt and pepper
• 1 tablespoon of coconut oil
• 1 tablespoon of maple syrup

Method:

1. Cut the squash in half and spoon out the flesh, separating the seeds in a bowl
2. Chop the squash, carrot and sweet potato into chunks
3. Place in a pan, drizzle over oil, seasoning and bake in a pre-heated oven for about 35 mins
4. Whilst the veg is roasting, heat coconut oil in a large saucepan
5. Fry onion, garlic, ginger and chilli on a medium heat for about five mins
6. Sprinkle in the seasoning, curry powder and Thai red curry paste, stirring for a minute or so to release the flavours
7. Add the stock, maple syrup and coconut milk and simmer for at least five mins
8. When the roast veg is done, add to the pan and give it a good stir, then blend it all together until smooth
9. I like to jazz things up a bit with some toppings. Fresh coriander, seeds, fresh chilli, or croutons are all good options!
10. For the toasted squash seeds (I like to add pumpkin seeds too), place on a baking tray and drizzle with oil and season. Cook in the oven for about 5-10 mins

*The soup will last in the fridge for a few days. I like to freeze some, defrosting the night before eating.