Butternut squash, coconut & peanut soup

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.

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Roasted butternut squash & herby wild rice salad with green tahini dressing

After getting stuck in a rut with my meals since working from home, I wanted to create a hearty but fairly healthy warm salad situation that would be just as satisfying for dinner as it would be the next day for a nice working from home lunch, so I came up with this.

This is a totally vegan dish and I think it works really well just as it is, but you could add a crumbling of feta cheese for an extra salty ping, if you’re not vegan. The sweet, roasted butternut squash marries well with the herby, nutty warm rice salad and silky, salty green tahini dressing.

It also makes a great accompanying dish as part of a wider Middle-Eastern inspired feast – I once served it alongside some harissa-spiced lamb kofte and it was a great combo.

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