Butternut squash, coconut & chilli soup



  • 1 white onion, peeled and roughly chopped
  • 2 cloves garlic, peeled and sliced
  • A pinch of chilli flakes
  • 1 medium size butternut squash
  • 3 tbsp of olive oil
  • 1 litre vegetable stock
  • 200ml coconut milk
  • Salt and white pepper to taste


1. In a large saucepan heat the oil. On a medium heat and fry the onions for 3 minutes - stir occasionally with a wooden spoon.

2. Add the garlic and chilli flakes then cook for a further minute.

3. Use a peeler to peel the butternut squash, then remove the seeds with a spoon. Chop the squash into roughly 2cm cubes.

4. Add the squash and continue to fry for a further 3 minutes.

5. Pour in the stock and coconut milk, cover with a lid and bring to a gentle simmer for 15 minutes or until the squash is tender. Stir occasionally.

6. Use a hand blender to blitz into a smooth creamy soup. Season with salt and pepper adding more chilli if you fancy.

7. Serve hot with a drizzle of olive oil and a sprinkling of chilli flakes.

Here's what you'll need:

Was this guide useful?

You may also be interested in: