Spiced butternut squash & coconut soup

Name: Spiced butternut squash & coconut soup
Yield: Serves 6
Ingredients: 2 tbsp extra virgin olive oil; 2 large butternut squash; 1 tsp fennel seeds; ½ tsp crushed dried red chilli; 1 large garlic clove, crushed; 1 tsp ground cinnamon; 400 ml vegetable stock; 400 g can coconut milk; salt and pepper; chilli oil, for drizzling; double cream; paprika

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Ginger & White Cookbook

By Tonia George

Published 2014

About

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.

Ingredients

2 large butternut squash
2 tbsp extra virgin olive oil
1 large garlic clove, crush

Spicy
Gluten-free
Vegetarian
Soup

Method

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