Butternut Squash & Sweet Potato Soup:
How to Make- Butternut Squash & Sweet Potato Soup with Coconut
It is a pleasure to share this recipe of delightful creamy butternut squash & sweet potato soup with coconut.
Adding the coconut milk just gives it that extra special creamy flavour.
A perfect combination of ingredients ensures a spectacular mouth-watering taste that gives this soup a wow factor. Of course (if there is any left!!!) you can freeze it.
1hour 40 mins
- 1 Butternut Squash
- 1 Large or 2 medium sized sweet potato
- 1 Clove garlic
- 1 Large onion
- Tin coconut milk
- 1 pint water
- 1 vegetable or chicken stock cube
- Salt & pepper
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tsp cumin
- 1 tsp nutmeg
- Fresh parsley
Butternut Squash & Sweet Potato Soup-Method – Instructions
Pre-heat oven to Gas 7/220°C
Chop off the two ends of the butternut squash
Place the large end of the butternut squash onto a chopping board (put tea-towel under the board to stop board from moving). Cut in half or into three sections, from the small end to the large end is the easiest way and cut down into the butternut squash. Cut with a rocking movement
Scoop out the seeded part with a spoon
Place butternut squash (skin side down) into a roasting tin. With your fingers rub either olive oil or sesame seed oil over the butternut squash
Cut the sweet potato in half (personal taste if you keep kin on or peel) and with your fingers rub olive oil or sesame seed oil all over the sweet potato
Place in the oven and roast for 45 minutes to an hour until soft
Once butternut squash and sweet potato are cooked cut the sweet potato into small pieces and scoop out the butternut squash and discard the skin
Finley chop 1 clove garlic
Dice 1 onion
Melt about 20-30g butter in large pot and add the onions and garlic
Put on lid and sauté for 5 minutes
Add the cooked butternut squash and sweet potato into the pot of sautéed onions and garlic
Add a tin of full fat coconut milk into the pot
Add 1 pint of water and 1 vegetable or chicken stock cube
Season with 1tsp turmeric, 1tsp nutmeg, 1 tsp ground ginger and 1tsp cumin
Cook for 15 minutes on a medium heat
Liquidise the soup
Garnish with some fresh parsley
Serve and enjoy
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