I’ll be honest, I am not a soup person. I usually find it too one-dimensional, but every now and then when the weather gets cold, I get a hankering. And when I made this particular recipe, I was VERY satisfied with the outcome.
For me, squash is far too sweet if it’s not balanced out by lots of salty, spicy and/or zingy flavours, so this one has all of the above. It combines a lot of the ingredients you’d find in a satay-style dish – peanut, coconut, chilli, lime. Delicious.
Roasted butternut squash, coconut & peanut soup
Serves 4 (very easily halved – I’ve tested it for 2)
vegetarian (if veg stock used)
Prep: 10 mins
Cook: 1 hour (or 20 mins if your butternut squash is already roasted!)
1 butternut squash, peeled and chopped into bite-sized chunks
oil (coconut, rapeseed, veg, sunflower or olive oil all work here)
chilli flakes (optional)
1 onion, peeled and finely chopped
thumb-sized piece of ginger
1 fat or 2 small 2 cloves garlic
1 red chilli, finely chopped
400 ml coconut milk (I used light but use full fat if you want a richer soup)
2 tbsp peanut butter
handful coriander, leaves picked, stalks finely chopped
600ml stock (chicken or veg)
a few handfuls peanuts, chopped (optional)
- Preheat oven to 220/200 fan. In a large roasting tray or baking sheet, drizzle the squash cubes with around 2 tbsp oil, sprinkle with salt and pepper and around ½ tsp chilli flakes (if you like) and roast for around 30-40 mins, until soft. Toss halfway.
- In a large saucepan or casserole dish on a medium heat, fry the chopped onion in 1 tbsp oil (I used coconut but not essential), for 10 mins, until softening. After around 10 mins, grate in the ginger and garlic using a fine grater (if you don’t have one, finely chop it) and most of the chopped red chilli and cook for another 5 mins.
- Reduce the heat and add the coconut milk, peanut butter, the zest and juice of one lime and a splash of soy sauce (if you have it – it works without but just a bit more umami with it). Whisk or stir together until the peanut butter has melted down.
- Add the finely chopped coriander stalks (reserving most of the leaves for garnishing at the end) and 600ml stock. Stir to combine and leave this simmering on a low heat until your squash is roasted.
- Once the squash is soft, add it into the pan, then carefully blitz everything together in the pan with a stick blender until smooth. If you don’t have a hand-blender – carefully transfer to a food processor or blender in batches and blend there, then return back to the pan.
- At this point, taste the soup – it should be pretty salty from the peanut butter and stock but if it needs more, add more soy or salt. It will also be pretty thick, but just keep adding more water until it reaches the consistency you like.
- To serve, pour into bowls and top with the remaining chopped red chilli and coriander leaves, plus a handful of chopped peanuts if you like. Slice up the final lime and serve on the side so people can squeeze over for extra zing.