Filed Under: Uncategorized Tagged With: butternut squash, chilli, coconut, dairy free, healthy, low carb, low fat, soup, Copyright 2022 Rosanna's Kitchen on the Foodie Pro Theme. Place butternut squash in a baking dish, flesh side up. 200ml coconut milk Juice of 1 lime 10g fresh coriander Method: In a large frying pan heat the olive oil and fry the butternut squash for 2-3 minutes, stirring every so often. Stir in the squash, onion, curry paste, and spices. 2. Its obviously a little less creamy, but still delicious. Butternut Squash & Chilli - BOL Foods This is a winter warmer with all the colour of summer: a silky blend of butternut, carrot, mango and turmeric, creamy coconut and a surprising chilli kick. You may need to add more stock or boiling water to get the right consistency. So tasty . Use a handheld blender and blend the squash, chilli and stock until you have a smooth soup. Cook: 19 minutes Hi and welcome to Easy Peasy Foodie! Pour the oil in a large pan and place over a low heat. A few sprigs of thyme. If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today! Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. Add the butternut squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Cook for a minute or two until softened. Thai red curry flavoured roasted butternut squash and sweet potato soup made incredibly creamy and delicious with coconut cream. Transfer to the slow cooker. Let me know how it goes! Turn the heat down and cover for 15 minutes. I love it! Cook until the onion has softened. Cool, remove the bay leaves and any denuded stems, and liquidise in batches. Cover them with water. This delicious butternut squash and coconut soup recipe is a warm welcome home as autumn gives way to winter. Heat oil in a large pot over medium heat. Sadly none of that comes through when it comes to the flavour. Add squash, celery and carrots (if using), onion, garlic, broth, butter, herbs, salt, and pepper to the Instant Pot. Scatter over the garlic and roast for a further 30 minutes. 3. Let me know what you think if you try it! Bitter and sour with not a hint of butternut squash nor any of the exciting, spicy aromas. A silky blend of butternut, carrot, turmeric, and a swirl of creamy coconut: all warmed through with a touch of chilli. Eb x. Pressure cook. I love coconut milk and try and add it anywhere I think it will work! Blend the coconut sweet potato soup with an immersion blender (4). 1 pounds butternut or other winter squash (1 small to medium) 1 teaspoon canola oil. Took much longer for the butternutsquash to soften than stated, and I checked I cut to the right size. Add the oil and then sprinkle with cumin and coriander powder. Thanks for commenting, Corina! Line a baking sheet with parchment paper. Simmer gently for about 30 minutes. Stir in the minced garlic cloves. To save time you can leave the saut steps out, but we would recommend using this feature to maximise flavour. 250 g butternut squash, peeled, deseeded and cubed 2 tbsp sunflower oil 1 garlic clove, peeled and finely chopped 1 small chilli, finely chopped (leave seeds in for a spicy kick, remove them for a milder flavour adventure) 1 cm piece of root ginger, peeled and finely chopped 3 tbsp red lentils 600 ml vegetable stock 250 ml light coconut milk Place the diced butternut squash in a large bowl. For more information on collaborative posts please read my disclosure page. Fry on a gentle heat with the lid on for 5 minutes until softened but not brown. Add the onion and cook until softened and fragrant, about 8 to 10 minutes, stirring occasionally. Add the veg stock and then scoop out the flesh of the butternut squash and add to the saucepan. Leave a review in the, Warm Christmas Rice Salad with Butternut Squash and Pomegranate Seeds . Add the onion, salt, and several grinds of fresh pepper and saut until soft, 5 to 8 minutes. Cook at high pressure for 8 minutes. Stir in the garam masala, turmeric and ground coriander. Pressure King Pro 4.8L - 14-in-1 Digital Pressure Cooker, Prep: 5 minutes Remove from the heat. Add the rest of the ingredients then cancel the SAUTE function. Eb x, I am definitely going to try this one has some ingredients I am not used to but I want to try to eat more vegan recipes this year. !b.a.length)for(a+="&ci="+encodeURIComponent(b.a[0]),d=1;d=a.length+e.length&&(a+=e)}b.i&&(e="&rd="+encodeURIComponent(JSON.stringify(B())),131072>=a.length+e.length&&(a+=e),c=!0);C=a;if(c){d=b.h;b=b.j;var f;if(window.XMLHttpRequest)f=new XMLHttpRequest;else if(window.ActiveXObject)try{f=new ActiveXObject("Msxml2.XMLHTTP")}catch(r){try{f=new ActiveXObject("Microsoft.XMLHTTP")}catch(D){}}f&&(f.open("POST",d+(-1==d.indexOf("?")?"? This soup freezes really well. This soup would also make an excellent dinner party starter, as it can be made ahead of time and reheated. can full-fat coconut milk 4 leaves fresh sage 1/4 teaspoon ground nutmeg 1/2 teaspoon apple cider vinegar Instructions First, preheat the oven to 400F and prepare a baking sheet by wiping it with olive oil or spraying it with nonstick cooking spray. Never tried coconut milk in soups yet though, must give it a go. Tumble the squash pieces into a roasting tin with the thyme sprigs and toss them in 1 tablespoon of the oil. Heat about half the oil in a soup pot. To prepare the soup Using a stick blender or food processor, blend the mixture until smooth. Ingredients 1 red onion, chopped 1 tbsp vegetable oil 1 red chilli, deseeded & chopped (if you want to make it hotter, add a 2nd) 2 cloves garlic, crushed 400 ml can coconut milk 600 ml vegetable stock 700g sweet potatoes, peeled & sliced Salt & Pepper, for seasoning fresh coriander leaves (optional to garnish) Instructions This website uses cookies so that we can provide you with the best user experience possible. Add the onion and cook for 6 to 8 minutes, stirring often, or until the onion is translucent. 1 large red chilli (more or less depending how hot you like it!) Instructions. Pour in the stock, bring to a quick boil, then lower the heat and cover. I find it very hard not to! I would definitely chuck it in frozen and maybe add an extra 5 mins to the cooking time (worth testing the BNS, though to make sure its soft before you blitz). Thank you for sharing the recipe ? Preheat the oven to 200C, gas mark 6. Release pressure manually and allow contents to cool for 5 minutes. Cook gently for 8-10 minutes, stirring regularly until the onion is soft. Any bottle. Roasted Butternut squash is probably my favourite vegetable, I always have one in the kitchen. Ingredients: 1 butternut squash Salt and pepper 1 red onion 1 clove of garlic tsp dried red chilli flakes 600ml hot vegetable stock 200ml coconut milk Method: Preheat your oven to 180c/160c fan/gas mark 4. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Halve your squash and scoop out the seeds into a sieve. Serve with some chopped cilantro. To prepare the soup 1. fresh coriander to serve. Have you got your hands on a copy of my meal plan yet? You can leave the skin on, it will come off really easily after it is roasted. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. Toss squash with 1 tbsp olive oil. Tbsp Olive Oil. 1/2 litre of vegetable stock. Add the squash and stir regularly for ~2 minutes. 1 carrot, chopped. Eb x. Eb, I made this soup this evening I did tinker about with it a little bit but it is fantastic. Cut squash into small pieces. Its a handy one to do on a Sunday if you cook a roast dinner. It goes really well with the Asian flavours of this soup. To save time you can leave the saut steps out, but we would recommend using this feature to maximise flavour. If you disable this cookie, we will not be able to save your preferences. Serves between four and six people. Spread squash onto cookie sheet and roast in the oven for 20 minutes until slightly browned. 4. Pour in the stock and simmer for 25 minutes. Turn the heat up to medium, add the butternut squash and potato and cook for 2 minutes. I am so happy to hear you enjoyed this recipe so much. . Step 2. The Wine Society 2000 - 2022 Registered name: International Exhibition Co-operative Wine Society Limited Register Number: 1824R (IP). Roasting it gives much better flavour though. 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L. Liz . Really pleased you liked it!!! Victoria x? Add the onion, garlic and spices. Bring the soup back to the boil then serve. Adding a hint of chilli to this simple butternut squash soup gives it a warming kick . Step 2 Place squash mixture in a blender. Pour in about 400ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp. Heat the oil in a large soup pot over medium heat. Add onion and celery to butternut and saute a few more minutes until soft. 1 large Butternut Squash or 2 small ones. 6 cups vegetable broth. It is a royal pain to peel and prep though but a handy trick I saw on a Jamie Oliver show makes things a lot easier see below! Eb x, Yummy, I love the sound of this. Add Squash, Seasonings and Pressure Cook: Add squash pieces, bouillon cube, 5 cups of water, lemon grass stalk (broken in half) with 1/2 teaspoon of salt. 1 tin of coconut milk Preheat the oven to 220C (425F/Gas 7). 2 tsps of red chilli flakes. Step-by-Step Instructions. Peel, de-seed and chop the squash into 2cm chunks. Cook, covered, for about 15-20 minutes or until the sweet potatoes are soft (3). Maestro MasterCard. Love how you have put all the steps together in photographs and that bread looks like the perfect accompaniment. Butternut squash and coconut soup Ingredients: 750g butternut or acorn squash, or small pumpkin 2-3 banana shallots Whole salt and ground black pepper A splash of chilli-flavoured oil, or olive oil and a pinch of chilli flakes to taste 100ml white wine Bouquet garni of fresh thyme, sage and bay leaves 400ml can coconut milk I know it will definitely work with low fat coconut milk as I do that myself sometimes. Preheat oven to 200C/400F. And making soup and bread on the same day makes me feel like some sort of domestic goddess! When the vegetables are tender, let them cool slightly before removing the peel from the squash and cutting it into smaller pieces. Mix in well with your hands. Sprinkle with the reserved seeds. Season with some salt and pepper. Serves: 5. 300 g butternut squash 1 large sweet potato, peeled and diced 750 ml vegetable stock 200 ml tinned reduced fat coconut milk teaspoon ground cinnamon 1 teaspoon ground coriander teaspoon ground ginger teaspoon mild red chilli powder Freshly ground salt and pepper to season Metric - US Customary Instructions Season with sea salt and ground black pepper and pop in the oven to roast for 45 minutes or until the edges are slightly charred and the squash is tender when pierced with a fork. 1 x 400g tin of coconut milk. 1 butternut squash (approx. Roasted squash produces wonderful soups with a velvety consistency when blitzed smooth. 1 butternut squash, about 1 kilo, peeled and chopped into chunks 2 banana shallots, diced 1 clove garlic, minced 2 tbsp olive oil 2 tsp mild chilli powder tsp pimenton (smoked paprika). Add your roasted butternut squash and the stock. #BrilliantBlogPosts, Thanks Kate! Toss with the chilli oil, season well and roast for about 20-30 minutes until caramelised and tender. Add apple and sage to squash and vegetables and saute a few minutes more. And especially thank you for the 5* review so kind! 1 small onion, diced. Line a baking tray with non stick parchment paper. I would love to know how it goes if you try it Eb x. Hubby and I absolutely loved this It has all the flavours we adore and was soo gorgeous and warming! But if that is too much fuss, just leave the decoration off, it will still taste delicious without the decoration! Put the lid on and select the SMOOTH function. 1-2 limes, juice only. 1 tbsp of melted butter. Pumpkins and squashes are a delight. Thank you for taking the time to leave a review and especially for the 5 star rating! I usually use that technique when I have something roasting in the oven anyway if you dont have the oven on you can just peel and chop the squash and cook it until soft in the stock. 2. (e in b)&&0=b[e].o&&a.height>=b[e].m)&&(b[e]={rw:a.width,rh:a.height,ow:a.naturalWidth,oh:a.naturalHeight})}return b}var C="";u("pagespeed.CriticalImages.getBeaconData",function(){return C});u("pagespeed.CriticalImages.Run",function(b,c,a,d,e,f){var r=new y(b,c,a,e,f);x=r;d&&w(function(){window.setTimeout(function(){A(r)},0)})});})();pagespeed.CriticalImages.Run('/mod_pagespeed_beacon','http://rosannaskitchen.com/roasted-butternut-squash-chilli-coconut-soup/','8Xxa2XQLv9',true,false,'2O6VqtOAZcI'); Follow me onTwitter,FacebookandInstagram. 1x400ml tin of coconut milk. Fry for 1 minute or until the spice darkens slightly. Drizzle with the olive oil and sprinkle with the chilli flakes, salt and pepper. Required fields are marked *. salt and freshly ground pepper, to taste. Add onion and saut until just beginning to soften, about 4 minutes. Dutch Apple Cake with Salted Caramel Buttercream , Roasted Walnut Spinach Pesto (Dairy Free). 1 teaspoon ground cumin. Bring to the boil and simmer for 5 minutes. In a large saucepan, fry the onions on a medium heat in the coconut oil for 8-10 minutes until soft, add the garlic and ginger and cook for a further minute. 1kg/2lb), peeled and chopped into 1cm cubes, Pumpkin seeds and sliced fresh red chilli for garnish. Add the ground cumin, chilli, garlic and onion; continue to cook for a further 5 minutes until the ingredients start to soften. Now, add all of the spices and the . Mine too! Chop your chilli, heat the olive oil in a large saucepan and add the chilli. If you used something different to that, that could explain it. Add the garlic and ginger to the onions (I grated them in as it saves time chopping) and fry for 1 minute, then add the spices. red lentils, smoked paprika, cayenne pepper, carrots, Greek-style yogurt and 11 more. Method: Chop the butternut squash in half, scoop out the seeds and stringy bits and chop into chunks. RT.ie is the website of Raidi Teilifs ireann, Ireland's National Public Service Media. Season with sea salt and ground black pepper and pop in the oven to roast for 45 minutes or until the edges are slightly charred and the squash is tender when pierced with a fork. Add the remaining ingredients. Learn how your comment data is processed. I am always tinkering with recipes. Her Food for Thought column in our newsletter and recipes gained her many loyal followers. Add the rest of the ingredients then cancel the SAUTE function. The same applies for the chilli flakes which can be served separately for everyone to add however much they want to their portion. Copyright 2022 High Street TV (Group) Limited All rights reserved. In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool. I don't usually bother to peel the squash until it's cooked, and I save the seeds to roast as a chewy, nutty garnish. You can peel and chop your squash, place in an oven tray, drizzle with olive oil, salt and pepper and roast for 30 mins or so. 2 red onions, roughly chopped. Meanwhile, heat the remaining olive oil in a large saucepan; add the onion, cover, and allow to soften. 200ml reduced-fat coconut milk 2 tbsp fresh coriander, chopped freshly ground black pepper, to serve slice chilli and coriander leaves, to garnish Method Step 1 Heat the oil in a saucepan. In a large cooking pot, heat the remaining tablespoon of oil and fry the onions until they are soft. Stir to combine. Come in from the cold to a comforting bowl of autumnal soup. Both of these are a matter of choice. Pure the soup with a hand-held immersion blender (or in a standard blender) until silky-smooth. Ingredients 1tbsp vegetable oil 1 kg (3lb) butternut squash, peeled and cut into small cubes 1 onion, finely chopped 1 tsp. Saut for 2 minutes, stirring frequently. Serve the soup in warm bowls with some crusty bread. Deseed and finely chop the chilli. Cook: Pour in the vegetable broth, and bring to a boil (2). Bring the soup to a boil. Eb x, Oooh yummy!!! ");b!=Array.prototype&&b!=Object.prototype&&(b[c]=a.value)},h="undefined"!=typeof window&&window===this?this:"undefined"!=typeof global&&null!=global?global:this,k=["String","prototype","repeat"],l=0;lb||1342177279>>=1)c+=c;return a};q!=p&&null!=q&&g(h,n,{configurable:!0,writable:!0,value:q});var t=this;function u(b,c){var a=b.split(". Keep an eye on them and don't let them burn - they will brown and crisp quite quickly. Yay so pleased you were able to find my recipe so you could recreate this at home . Yay! First, roast your chunks of butternut squash - skin on - at 180C until golden brown and soft. Soup was very tasty -better than restaurant one! Transfer to a saucepan with the wine, bouquet garni, coconut milk and stock. 1kg/2lb), peeled and chopped into 1cm cubes teaspoon chilli flakes or to taste 2 cloves garlic grated or crushed 2 cm ginger grated Salt and pepper to taste 400 ml tin coconut milk Juice of lime 2 tablespoons coriander (cilantro) leaves chopped, plus extra for garnish Now cut the halves into large chunks or wedges and arrange in a roasting tin. Add more water if the consistency is too thick. 1 tablespoon coconut oil 1 medium brown onion, diced 3 teaspoon garlic teaspoon ginger, ground teaspoon coriander, ground teaspoon salt 4 cups butternut squash, peeled and cubed 1 carrot, diced 4 cups vegetable stock cup coconut milk Topping cup cilantro/coriander leaves *optional 1 tablespoon chili, freshly chopped Instructions Add the diced butternut squash and the chopped red peppers to the baking sheet. They make a lovely contrast to the heartiness of the soup. Turn the heat off and add the juice of half a lime plus the chopped coriander and blitz with a blender until smooth. Step 1. If you have kids (or grown-ups) who dont like green things, then leave the coriander leaves out and serve separately. Rinse them under the tap to get of all the fibres and leave them to dry on some kitchen paper. Discard the thyme and add the roasted squash to the pot, along with the coconut milk and vegetable stock. [CDATA[ I am so sorry you had trouble with this one, Rachel. Blitz either in a liquidiser or with a stick blender. Stir in the peanut butter, vinegar, and sugar. Add the squash and stir regularly for ~2 minutes. Butternut Squash Soup with Coconut Milk The Eyes Of A Boy pepper, coconut milk, salt, yellow onion, butter, garlic powder and 2 more Butternut Squash Soup with Coconut Milk everyday delicious frying oil, ginger, garlic, large onion, butternut squash, cayenne pepper and 15 more Butternut Squash Soup with Coconut Milk Wildly Charmed Vibrant, delicious and packed full of flavour, Italian cuisine is perfect for any occasion. Spread on a roasting tray with olive oil, dried chilli flakes and 1 tbsp coriander. About 2-3 minutes. Method. Its got all the flavours in I love and would definitely be something Id love for lunch. Add the coconut milk, stir well and simmer for about 5 minutes. 500g (~1 medium) butternut squash, de-seeded, peeled and chopped, 2cm fresh ginger, peeled and chopped (or 1 tbsp ground ginger). Im glad I came across your site, and will be checking you out on instagram for more gastronomic delights. The addition of coconut milk adds a creamy and exotic flavour, but if you dont want to use it, you could replace with vegetable stock. Saute in olive oil for about 5 minutes, turning often. Eb . Thanks so much for giving me a heads up and letting me know you enjoyed it, though! Had this soup in a restaurant so looked for a recipe. Begin by tossing all of the vegetables, salt, and sugar into a large soup pot. I'd love to hear about it! So pleased you liked it that makes me very happy. Toss with your hands to coat. Heat the sunflower oil in a large saucepan and gently fry the onions, garlic, chilli and ginger for 10 minutes, stirring occasionally, until soft and starting to colour. Instant Pot Butternut Squash Soup with Coconut Milk Little Home in the Making. It makes a great chip substitute, a brilliant addition to a curry, roasted as a side dish with a main meal or simply served like this as an awesome soup. Butternut Squash Soup Recipes Butternut Squash Soup For a cozy recipe for chilly nights, you can't do better than butternut squash soup. The Adventures Of An Allergy Mummy. Preheat oven to 425 degrees F (220 degrees C). So the post-Easter chocolate hangover is in full swing today, is it just me? There is no need to peal the butternut squash. Add the ginger and garlic; cook, stirring, for 1 . Free UK delivery. Or why not subscribe to myblog and get delicious, stress free recipes straight to your inbox every week? Adding a hint of chilli to this simple butternut squash soup gives it a warming kick. Serve as a lunch, starter, or complete meal with plenty of chunky warm bread. The soup looks very pretty decorated with fresh red chillies, pumpkin seeds and coriander leaves. Tumble the squash pieces into a roasting tin with the thyme sprigs and toss them in 1 tablespoon of the oil. Let it cook until its soft and squishy, takes about an hour. While the vegetables are cooking gently toast your whole spices before grinding them to a fine powder in a pestle and mortar. Its a real frustration of mine when recipes take longer than stated, so I will certainly get this fixed. So easy to make , apart from the chopping . Reduce the heat, cover and simmer until the vegetables are very tender, about 35 minutes. Olive Oil 1 onion onion 3 Garlic 1 Chilli 1 tsp. Clare x, Thank you, Clare! Dice onion and celery. Eb , Just made this soup dont know what went wrong but it has seperated, Oooh that is strange. To roast your squash Butternut Squash, Chilli and Coconut Milk Soup, * % Daily Values are based on a 2000 calorie diet, My perfect autumn/winter Sunday evening meal involves a warming pot of this Butternut Squash, Chilli and Coconut Milk Soup bubbling on the stove and fresh Pumpkin Seed and Rye Soda Bread cooking in the oven. Instructions. Browse more than 90 rated & reviewed butternut squash soup recipes, and find a new favorite. Check the seasoning and serve hot, with the thyme sprigs scattered over. It's a plant-based twist on a classic combination, supercharged with vitamins and the best tastes Mother Nature has to offer. Stir to coat. Share this recipe. Stovetop instructions. Peel and cut sweet potatoes into chunks and set aside. Stir occasionally. Bring to a boil, then let simmer for 15 to 20 minutes. Meanwhile, in a large stockpot over medium-heat, add 1 tbsp olive oil, cumin and coriander and stir frequently for about 3 minutes. By entering your email address you agree to receive email communication such as recipes, inspiration and offers from Drew & Cole or our parent company High Street TV. Add the squash, coconut milk and vegetable stock. Bring to a simmer. Add the stock, and simmer until the squash is tender. Yes you can absolutely use frozen butternut squash in this recipe. The Wine Society accept payment with the following cards: Visa Debit and (e in b.c))if(0>=c.offsetWidth&&0>=c.offsetHeight)a=!1;else{d=c.getBoundingClientRect();var f=document.body;a=d.top+("pageYOffset"in window?window.pageYOffset:(document.documentElement||f.parentNode||f).scrollTop);d=d.left+("pageXOffset"in window?window.pageXOffset:(document.documentElement||f.parentNode||f).scrollLeft);f=a.toString()+","+d;b.b.hasOwnProperty(f)?a=!1:(b.b[f]=!0,a=a<=b.g.height&&d<=b.g.width)}a&&(b.a.push(e),b.c[e]=!0)}y.prototype.checkImageForCriticality=function(b){b.getBoundingClientRect&&z(this,b)};u("pagespeed.CriticalImages.checkImageForCriticality",function(b){x.checkImageForCriticality(b)});u("pagespeed.CriticalImages.checkCriticalImages",function(){A(x)});function A(b){b.b={};for(var c=["IMG","INPUT"],a=[],d=0;d. Add the onion, garlic, and ginger. Thank you so much this one (with or without prawns) is going to be a regular on the menu, I can tell! I am trying to include more step by step photographs in my postsI think it makes it much easier to follow a recipe if you can sort of see where you are going! RT is not responsible for the content of external internet sites. I'm on record as declining wine with soup because it's just too wet, but I'd make an exception here and uncork a fairly rich, not overly dry white. RT 2022. Add the onion, garlic, ginger, chilli and cumin and stir for a further 5 minutes until the onion begins to soften. Ive never put coconut milk in a butternut squash soup before, definitely one to try! Eb , Hi, I have tried this and its amazing (although I did put in more chilli flakes as we like spicy but will go with your suggestion next time as was a bit overpowering). 1/4-1/2 teaspoon ground chipotle chile (see Tip) teaspoon ground cloves. This soup has so many of my favourite flavours in it! If you havent roasted the butternut squash leave it for 20 mins, youll need extra water, until soft. For Jamie Olivers trick place the whole butternut squash, unpeeled in the oven. Amazing recipe, thanks for sharing, Yay! Puree the soup. I didnt add corriander as i dont like it. Thanks so much for sharing with NCR. Place the lid of Instant Pot. To begin, heat the oil in a large soup pot over medium heat. Images Courtesy of Getty Images. Seal and set vent to "sealing" position. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Core apple and cut into small pieces. Get my 4 Week Easy Dinners Meal Plan plus ready-made shopping lists ooo I love it, I make carrot/butternut/chilli /ginger soup regularly, warms me up! Warm up with our butternut squash soup ideas, perfect for autumn and winter. The more chilli you add, the sweeter the wine should be. Preheat the oven to 200C/400F. Bring to the boil and then simmer for 5 minutes. READ MORE. Chop your chilli, heat the olive oil in a large saucepan and add the chilli. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Thank you so much for taking the time to write such a lovely comment to tell me all about it it brings me such joy to know that my recipes are being made and enjoyed Eb x. Delicious eventually! Add the onion, garlic, ginger, chilli and cumin and stir for a further 5 minutes until the onion begins to soften. Thanks, Carina! Sometimes, if Im doing a review, I have to do a recipe exactly as written and I find it so difficult there is always something Im itching to tweak!! To get your soup super smooth I would really recommend using the Froothie Optimum 2.3 Blender its amazing at getting soups silky smooth! 1. Its particularly good if you have invited people with different dietary requirements as it is vegetarian, vegan, gluten free and dairy free. Scoop out and set aside. Heat a large soup pot over medium-high heat and add coconut oil. 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