Delicious Roasted Squash and Coconut Soup

We have created a delicious Roasted Squash and Coconut Soup which is just perfect for this time of the year. The autumn leaves are falling and there is a slight chill in the air, soon we will be digging out the wooly hats, scarves and winter boots and warming our hands round a big bowl of steaming soup. Already starting to dream about comforting food like hearty soups and stews? Our Roasted Squash and Coconut Soup is just what you need, it’s so satisfying and is delicious served with some freshly baked bread smeared with plenty of butter. For the ultimate fun halloween family supper try serving with a few cheesy witches broomsticks and roasted squash seeds on the side too!

Seasonal Squash Recipe

Serves 4 big bowls!

Cooking Time; 1hr 20 mins (due to roasting of the squash)

Ingredients:

1500g Squash or Pumpkin (We used a variety of seasonal squash)

400ml Coconut Milk

1 Medium Onion

1 Glove Garlic – Minced

Tsp of Cumin

Pinch of Salt & Pepper To Taste

1 Tbsp Olive Oil

Large Knob Butter

1/2 Vegetable Stock Cube – Crumbled

Water – To Thin To Desired Consistency

Roasted Seeds;

1 Tsp Coconut Oil

Pinch of Salt

Method:

  1. Preheat the oven to 170℃.
  2. Using a sharp knife remove the stem from the squash and then cut the squash in half, from the top to the bottom.
  3. Use a spoon to scoop out the seeds and stringy innards. Place the the seeds in a bowl and pop to one side; we’ll roast them later!
  4. Cut the squash into wedges, roughly 2-3 inches wide. Place them skin-side down on a baking sheet.
  5. Using a pastry brush gently brush each of the wedges with olive oil. Sprinkle with cumin and a little pepper.
  6. Place in the oven and roast for about 40 minutes, until tender and starting to brown.
  7. If you’re planning to roast the seeds now is the time to start roasting! Follow our Roasted Pumpkin Seed Recipe.
  8. 10 Minutes before the squash is ready, chop up your onion. Add the butter, onion and minced garlic to a pan. Cook over a medium heat for approx 5 minutes or until the onion is translucent. Set aside once cooked.
  9. Remove the squash from the oven. Allow to cool for 5 minutes until it is ok handle. Remove the squash skin; For thicker skinned squash you can simply peel the skin off by hand, if proving difficult, gently peel the outer skin off with a knife. Discard the skin.
  10. Transfer the roasted squash, onions and garlic into a food processor or blender and purée until smooth.
  11. Add the coconut milk, crumble over the vegetable stock and season with salt & pepper to taste then bring to the boil whilst stirring. The soup will be very thick, use water to thin it down to your desired consistency. Once bubbling set to a simmer for 5 -10 minutes until piping hot and ready to serve.
  12. Top with a scattering of roasted squash seeds & enjoy whilst hot.

Happy Roasted Squash & Coconut Soup Making Everyone!

Lorraine

A lover of food, travel & all things creative. Since graduating with a BA Hons in Product & Industrial Design, I have spent the past 15 years working within the design industry. I enjoy flicking through cookbooks, design magazines & Pinterest searching for new recipes & home décor ideas!