Starter
Roasted Butternut Squash Soup with Coconut
55 minServes 4Nutri-Score B€€
B
55 min
55 minRoasted Butternut Squash Soup with Coconut
what you need
Ingredients
butternut squash (halved, seeds removed, scored in a criss-cross)Produce1 piece
garlic (whole head, top removed)Produce1 piece
olive oil (for roasting and frying)Pantry45 ml
saltSpices5 g
red onions (chopped)Produce2 pieces
ginger (peeled and grated)Produce10 g- red chilli (chopped)Produce1 piece
ground corianderSpices5 g- cumin seedsSpices5 g
- ground cinnamonSpices2.5 g
vegetable stockPantry500 ml- coconut milk (1 tin)Pantry400 ml
pumpkin seeds (toasted)Nuts & seeds30 g
chives (chopped)Produce10 g- crispy onionsPantry30 g
- chilli oilPantry15 ml
crème fraîcheDairy60 g
per serving
Nutrition
289kcal
- Carbs
- 24 g
- Proteins
- 5 g
- Fat
- 20 g
what you’ll use
Tools
Oven
Saucepan
Blender
Baking tray
step by step
Method
- Step 1
Roast the squash and garlic
- Halve the butternut squash, remove the seeds and score the flesh in a criss-cross pattern.
- Drizzle with olive oil and season with salt.
- Cut the top off the head of garlic and drizzle with olive oil.
- Roast the squash and garlic at 200 °C until tender.
- Step 2
Soften the aromatics
- Heat olive oil in a large saucepan.
- Add the onions, ginger and chilli with a pinch of salt and cook until softened.
- Step 3
Toast the spices
- Add the ground coriander, cumin seeds and ground cinnamon.
- Cook out the spices, stirring.
- Step 4
Build the broth
- Pour in the vegetable stock and reduce by a third.
- Add the coconut milk.
- Step 5
Blend the soup
- Scoop the roasted squash flesh and squeeze out the roasted garlic into a blender.
- Pour in the broth mixture.
- Blend until smooth, leaving the steam to escape so no pressure builds up.
- Step 6
Serve
- Ladle the soup into bowls.
- Top with toasted pumpkin seeds, chopped chives, crispy onions, chilli oil and crème fraîche.
most cooked first