How to make Butternut Squash Soup - Quick & Tasty

PumpkinSoup #ButternutSquashSoup #onepotrecipes

How to make Butternut Squash Soup - Quick & Tasty

Roasted Pumpkin (or Butternut Squash) Soup with Coconut and Chilli

Ingredients
• 1 kg pumpkin or butternut squash, peeled and chopped into rough chunks
• 2 carrots, peeled and chopped into rough chunks
• 1 tbsp melted butter (for seeds)
• 2 tbsp olive oil (for roasting and frying)
• A few sprigs of fresh thyme or 2 tsp dried thyme
• 2 red onions, roughly chopped
• 3 garlic cloves, unpeeled
• ½–1 tsp dried chilli flakes (add more if you like extra heat)
• 1 x 400 g tin coconut milk
• 500 ml vegetable stock (plus extra if needed)
• Sea salt and freshly ground black pepper
• ½ tsp smoked paprika (optional, for the seeds)
• Fresh coriander, chopped (for garnish)

Method
1. Prepare the seeds
• Preheat the oven to 220°C / 200°C fan / 450°F / Gas Mark 8.
• Scoop out the pumpkin seeds, rinse under cold water, and pat dry with a tea towel.
• Toss the seeds in melted butter, season with sea salt, black pepper, and (optional) ½ tsp smoked paprika.
• Spread on a baking tray and roast for 8–10 minutes, or until golden and toasted. Set aside.
2. Roast the vegetables
• Place the pumpkin, carrots, garlic cloves (in their skins), and thyme (fresh sprigs or dried) in a roasting tin.
• Drizzle with 1–2 tbsp rapeseed oil, season with salt and pepper, and toss well.
• Roast for 40–45 minutes, until tender and slightly charred at the edges.
3. Cook the base
• In a large pot, heat a little oil and fry the onions over medium heat for about 4 minutes, until softened.
• Add the chilli flakes and cook for 1 minute to release the flavour.
• Combine and simmer
• If using fresh thyme, remove and discard the woody sprigs.
• Squeeze the soft roasted garlic out of the skins and add to the pot.
• Add the roasted pumpkin and carrots to the onions.
• Pour in the coconut milk and stir until smooth.
• Add the hot vegetable stock, bring to the boil, then reduce the heat and simmer for 5 minutes.
4. Blend and finish
• Blend with a hand blender until smooth and velvety. Add more stock or hot water if too thick.
• Taste and adjust seasoning with salt, pepper, and extra chilli flakes if you want more heat.
5. Serve
• Ladle into warm bowls.
• Garnish with toasted pumpkin seeds, chopped fresh coriander, and an extra sprinkle of chilli flakes.
• Finish with a swirl of cream, natural yoghurt, or coconut cream for extra richness.