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Warming Chili, Butternut squash & Coconut soup

Yields2 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

 2 tsp cocount oil
 1 large onion, finely chopped
 2 garlic cloves, crushed
 1 tbsp fresh ginger, grated
 ½ red chili, chpped finely
 1 large Squash, peeled, deseeded and diced
 400 ml can of coconut milk
 500 mg vegetable stock
 2 tbsp Pumpkin seeds, toasted
 3 tbsp Soya yoghurt/milk

In a large pan, Melt the oil, add onion and cook over a low heat until softened but not browned.


Add Garlic, Ginger, Chilli and stir for 20 seconds or so, add the squash, season lightly and then add the coconut milk and stir well. Bring to the boil then reduce heat and simmer for 35-40mins, stirring occasionally until the squash is cooked through and tender.


Whilst soup is cooking, warm a frying pan add the pumpkin seed and toast until lightly browned (you will hear them 'pop' as they toast).


Puree the soup with a blender until smooth. Serve in warmed bowls, drizzle with cream and sprinkle toasted pumpkin seeds.


Delicious with a home-made crusty bread.

Nutrition Facts

Servings 2