I've been trying to perfect my butternut squash soup recipe for some time now and I think I have finally succeeded. Triumph!
It all happened accidentally when my cravings for a bowl of hot soup pushed me towards picking up a perfect looking butternut squash when grocery shopping. Luckily I had some coconut milk ready for the task, too. Some sweet onions, fragrant garlic, ginger, cumin, curry powder and my 'secret' ingredient - fish sauce. Oh yes, a dash of fish sauce was a clever idea and this soup is now going to be on my ultimate-home-made-comfort-food list. If you want to make it plant-based, skip the fish sauce and use salt instead.
Serves 2 (main course) or 4 (starter) | 1 teaspoon - 5 ml | Passive cooking time: 20 mins | Active cooking time: 20 mins
- ½ of medium size butternut squash
- 2 carrots
- ½ of onion
- 2 garlic cloves
- 2 teaspoons of coconut oil + a bit for roasting
- 2 teaspoons of fish sauce (or a bit of salt for a vegan option, add to taste)
- 200 ml of lighter coconut milk
- 300 ml vegetable stock or water
- a pinch of whole or ground cumin
- ½ teaspoon of curry powder
- ½ teaspoon of ground dried ginger or ¾ teaspoon of fresh grated ginger
- fresh lemon thyme to garnish
Preheat oven to 180C (no fan) or 160C (fan). Cut butternut squash into smaller pieces, discard of seeds. Cut carrots in half. Transfer the squash and carrot pieces on a baking tray lined with foil, brush some coconut oil over the vegetables and place in the oven for 25-30 minutes or until fork tender.
Melt coconut oil in a medium saucepan, add chopped onion and garlic, fry until translucent and tender. Remove peel from the butternut squash, cut the squash and carrots into cubes & add to the saucepan together with coconut milk, stock/water, curry and ginger powders, cumin, fish sauce. Simmer on medium-low heat for 10 minutes. Puree until you reach a smooth consistency using an immersion blender or transfer everything into a standing blender if you like. Serve with a drizzle of coconut milk and lots of lemon thyme leaves.