I am a complete creature of comfort, so when autumn rolls around, all I want is to be curled up in bed with mugs and bowls of anything warm or spicy. Our six seconds of British summer have come to an end which means that I've already begun resorting to recipes which can be made in bulk and easy to reheat. This creamy soup uses my most favoured ingredient for everything: coconut milk! If you're not a fan (though I'm not sure why this might be), you can still use heavy cream in order to add some depth.
Servings: 5-6 portions
Prep+cooking time: 30 mins
- 250g butternut squash, cut into cubes
- 1 cube vegetable stock, diluted in 200ml of hot water
- 250g sweet potato, cut into cubes
- 1 medium onion
- 2 cloves of garlic
- 2 tbsp unsalted butter
- pinch of sesame seeds
- 1/2 tsp paprika
- 1 tbsp grated ginger
- 1 tsp dried chilli flakes
- small handful of coriander, roughly chopped
- coconut milk
- salt and pepper, to taste
1) In a pan of boiling water, dilute vegetable stock with onions, butternut squash, sweet potato, garlic and ginger. Boil until the ingredients have become soft, for about 20 minutes.
2) Add a knob of butter with salt, pepper and chilli flakes to taste. Lower the heat and stir in half a can of coconut milk.
3) Wait for the broth to cool before liquifying in a food processor.
4) Once ready, garnish the soup with your favourite seasonings: I decided to use fresh coriander, paprika, sesame seeds and an extra whirl of coconut milk. Serve with fresh bread or recycle stale bread by popping in the toaster or frying pan to make croutons.