Spiced butternut squash & coconut soup


Sweet roasted butternut squash and spices are a culinary match made in heaven. Adding coconut milk really enriches the soup and tempers the flavours of the spices. Play around with how much chilli you want to add, or serve with chilli oil for drizzling if you are not sure how hot other people might like it.


  • 2 large butternut squash
  • 2 tbsp extra virgin olive oil
  • 1 large garlic clove, crushed
  • 1 tsp ground cinnamon
  • 1 tsp fennel seeds
  • ½ tsp crushed dried red chilli
  • salt and pepper
  • 400 ml vegetable stock
  • 400 g can coconut milk

To serve

  • double cream
  • paprika
  • chilli oil, for drizzling


Preheat the oven to 220°C/fan 200°C/gas mark 7.

Halve the squash and scoop out the seeds and discard. Place the squash in a large roasting tin.

Mix the oil with the garlic, cinnamon, fennel seeds, chilli and plenty of salt and pepper. Drizzle this mixture all over the squash, then cover with foil and roast for 45 minutes until soft.

Scoop out the flesh of the squash from the skins and transfer it to a large saucepan. Cover with water, add the stock and bring to a simmer.

Blend the soup to a smooth purée, then return it to the pan and loosen it with the coconut milk. Reheat and serve in soup bowls, drizzled with double cream and sprinkled with paprika. Offer chilli oil at the table, for drizzling.