- Serves: 4-6
- Cook Time: 50 minutes
- Prep Time: 20 minutes
- Effort: easy
- 1 kg butternut squash, peeled and chopped into rough chunks
- a few sprigs of thyme
- 2 tbsp rapeseed oil
- 2 red onions, roughly chopped
- 1 tsp dried red chilli flakes
- 400 ml coconut milk
- 600 ml vegetable stock
- crusty bread, to serve
Tips and Suggestions
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.
1. Preheat the oven to 220C/200C fan/gas 7. Tumble the squash pieces into a roasting tin with the thyme sprigs and toss them in 1 tablespoon of the oil. 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.
2. In a large cooking pot, heat the remaining tablespoon of oil and fry the onions until they are soft. Stir through the chilli flakes and fry for a further minute.
3. Discard the thyme and add the roasted squash to the pot, along with the coconut milk and vegetable stock. Bring to the boil and simmer for 5 minutes.
4. Remove the pot from the heat and, using a hand blender, whizz the soup until you have a smooth, velvety consistency. You may need to add more stock or boiling water to get the right consistency. Add sea salt and ground black pepper and check the seasoning. Serve the soup in warm bowls with crusty bread.
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