Turmeric Coconut Butternut Squash Soup
This autumnal soup is the perfect soup to make on a chilli day. Turmeric and coconut are a match made in heaven and they complement the butternut squash so beautifully. The crispy chickpea topping and ginger chilli oil take it all to the next level, both in terms of flavour and texture. I hope you love this one as much as I do!
- Prep Time: 5 minutes
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
Scale
- 2 butternut squashes, cut into 1 cm chunks (reserve the seeds)
- 1 onion, cut into eighths
- 20g ginger, thinly sliced
- 1 tbsp ground turmeric
- extra-virgin olive oil
- 1 garlic bulb, top removed
- 400g tinned chickpeas, drained
- 1 tsp cumin seeds
- 400ml tinned good-quality coconut milk
- 400ml vegetable stock
- 4 tbsp ghee
- 15g fresh ginger, cut into thick matchsticks
- 1 red chilli, thinly sliced
- small handful fresh coriander
Instructions
- Heat your oven to 200°C.
- Place the butternut squash, onion, ginger and ground turmeric in a roasting tin. Season with salt and pepper, drizzle with olive oil and toss to coat. Nestle in the garlic bulb, season with salt and pepper and drizzle with olive oil. Roast for 35 mins.
- Place the chickpeas, reserved butternut squash seeds and cumin seeds in a separate roasting tin. Season with salt and pepper, drizzle with olive oil and toss to coat. Roast for 30 mins.
- Transfer the cooked butternut squash mix to a blender. Add the coconut milk and vegetable stock, season with salt and pepper and blitz until smooth. Transfer to a saucepan and simmer over medium heat for 5 mins.
- Meanwhile, melt the ghee in a small saucepan. Add the ginger and chilli and cook, stirring frequently, for 2 minutes.
- To serve, dish out the soup and top with the crispy chickpea topping and some of that chilli ginger ghee – enjoy!
Find it online: https://zenaskitchen.com/turmeric-coconut-squash-soup/